On 10/26/2015 10:26 AM, gtr wrote:
> 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).
>
>

I'll typically put a pork shoulder in the oven before going to work or
before going to bed and decide later how I want to finish it. You can
first season it with salt, pepper, garlic powder, or whatever you feel
like using.

A typical Hawaiian way to finish this would be to mix up some shoyu,
liquid smoke, a little sugar, and the pan juices, and pour that over the
pulled pork. These days I like to just make brown gravy with the pan
juices. If you got the time, put a large amount of onions in the pan and
lay the pork shoulder on top of the onions. The onions will caramelize
and you make gravy from this. Ono!