On 2016-08-05, jmcquown > wrote:

> I recall what you went through figuring out how to cook a roast with
> potatoes in a pressure cooker at XXXX thousand feet. I'm pretty sure
> you've tinkered with a pressure cooker enough to explain how much
> (little) liquid it needs to work.

I went back to using my "big orange" (Le Creuset) in the oven. I
figured cooking the bone-in shoulder roast ina hot/dry environment
would make most of the liquid evaporate, like at sealevel. Silly me!

Turns out the pork shoulder was also 'water-added'. Again, I ended up
with more liquid than when I started. This 'water-added' nonsense is
getting outta hand. Next thing you know, Nestle's will be selling
pork shoulder bottled water. 8|

nb