gtr wrote in rec.food.cooking:

> I've never done pulled pork, and few dishes in my new slow cooker. I
> don't know why I picked it this dish, but I did. Picked up a 4-lb
> pork shoulder and snooped on the net for recipes.
>
> Holy moly, can this be made every conceivable way! Some include only
> a can of ginger ale/Dr. Pepper and a bottle of BBQ sauce. The end.
> Some have long lists of tsp of this and Tbs of that. Some have a cup
> of broth or 1/2 cup vinegar or wine and other such: fluids. Some
> with little fluids.
>
> I saw one with a cup of sake, a cup of soy and a cup of sugar among
> it's armaments. I have a 1/2 bottle of good red wine left over from
> last night so it's available.
>
> I've been trying to work through a recipe by merging/purging the ones
> I've pulled from the net but don't feel super confident. I don't
> want a sugary version, and I don't want it to be a totally BBQ sauce
> item: There are only two of us so I'll be freezing the vast majority
> of it, and thawing some to enhance chili and/or Scandinavian dishes
> that tend to call for "left-over meat". So I don't want it BBQ sauce
> forward.
>
> In any case: Anyone have recommendations for a pulled pork dish that
> they are fans for. Any generic or specific pointers appreciated.
> I'm starting tomorrow (Oct 27, 2015).

Sure. I do that one all the time here.

I put the shoulder (or whatever) in whole and frozen in the crockpot,
then add vinegar and soy sauce. Turn on low.

Vinegar tends to be a datu puti brand with the chiles in there but can
be cane sugar 'aka brown' and apple will work if you have that. About
1/4 cup. Soy tend to be 1/4 cup also. I may add 1 TB or so of
worstershire (Is there a brand other than Lea and Perrins? Not here!).

Let that go low and slow and turn it when you think of it. Depending
on the size of meat, it will start falling off the bones and be cooking
in it's own liquid at a low simmer.

Decant it then and pull off the bones. The liquid can be used in other
ways later.

Add the meat to the pot and bring back to heat (medium or high) then
add your choice of BBQ sauce. Pull with a set of forks and enjoy.

There isnt anything simpler to make.

Do NOT add broth and water at the start. It will make the meat pallid
and leached of the flavor.

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