Brooklyn1 wrote in rec.food.cooking:

> Steve Freides wrote:
> >
> > We've been using our slow cooker for a few months and are very fond
> > of it. A couple of things we don't understand, though.
> >
> > 1. Our favorite thing to make is a 5 lb. pork butt with some root
> > beer, brown sugar, a couple of onions, and a small can of chipotles
> > in adobo sauce. (And we salt the meat liberally, too.) We don't
> > understand why the meat comes out tasting great, with just a hint
> > of hotness, but the sauce in the pan is much hotter, and the onions
> > are positively flaming. We throw out the onions, and put just a
> > little of the sauce into the pan when we make a bbq sauce to put on
> > some of the pork.
> >
> > 2. Is there any formula for cooking time? For a 5 lb. pork butt,
> > we do overnight, about 9 hours, on high, and that seems to work out
> > well. We do notice, however, that not all the fat is rendered, and
> > we're wondering if maybe another hour or three would be even better
> > - but 12 hours on high seems like a lot. What does it look like if
> > you overcook something in a slow cooker? So far, we have
> > undercooked but never overcooked.
>
> I wouldn't consider a slow cooker for such a fatty cut... cook it
> thusly:
> http://www.elboricua.com/pernil.html
> I suggest using a wire rack... for such a large cut I use a "V" rack,
> and I also tie the roast two three turns with heavy butcher twine
> making it much easier to lift/carve. I only cook it up to the point
> it can be sliced, I despise pulled/shredded/over cooked meat... then
> it's only fit for dog food... actually possum n' crow food. Pulled
> pork was devised as an alibi by people who don't know how to cook...
> only a TIADed sex addicted masturbating bear pulls pork.

LOL! Then I am a TIADed sex addicted masturbating female bear who
pulls pork.

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