dsi1 wrote in rec.food.cooking:

> 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!

While the oven will work, if finances matter at all to you, it will
cost you about 5-8$ (depending on area) to cook it that way. It will
cost you about 25-40 cents in a crockpot. A crockpot won't make the
dry rub 'dry as hell until you sauce it' sort, but it works well.

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