Sqwertz wrote in rec.food.cooking:

> On Tue, 27 Oct 2015 00:00:31 -0400, Don Wiss wrote:
>
> > On Mon, 26 Oct 2015, Nancy2 > wrote:
> >
> > > When it is falling apart, I take a fork to it, pull out any
> > > chunks of fat, drain off the liquid,
> >
> > But pork fat is so tasty. I bet that liquid is too. I wouldn't throw
> > anything away.
>
> Ideally you'd want to separate out the fat and simmer down the liquid
> so it absorbs and concentrates back into/onto the meat. That liquid
> is pure flavor that leached out of the meat. If I were doing a pork
> butt in the crock pot I'd turn it up on high and leave the lid off for
> the last two hours (maybe getting up some of that fat with a turkey
> baster or ladle)
>
> -sw

LOL, might want to try that first. I can tell you it won't work though
it 'sounds good' if not familiar with the device.

Best is do not add liquid and it all cooks together. Works just as it
is. Defat the broth for gravy for a second meal.



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