On 10/27/2015 2:02 PM, cshenk wrote:
> 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.
>

Our electricity is around $.34 a kWh. Hee hee. My guess is an oven will
use around 1 kW/hour @ 300 degrees. That's just my whacky guess. The
truth is that I don't use the oven much because it's such a hassle to
fire it up. I prefer to use the toaster oven. I have a crock pot cooker
but it's still in the box. I'll probably re-gift this holiday season.
God bless you Father Christmas!