Dave Bugg wrote:
> wrote:
>
> > None of you have smokers or other outdoor cookers? Poor devils..
>
> I do; both huge and small. But that's irrelevant to the thread. The OP
> didn't want to BBQ the pork, she was looking for info about an indoor
> cooking method. I certainly wouldn't prepare a good pork shoulder in an
> oven or a crockpot, but it is a common way to cook pork.
One of the best uses of crockpots is to cook a Boston butt roast to
make pulled pork, IMO, if one doesn't have an outdoor device. And to
the other question, I drain the pot into a gravy separator, and only
put a little of the non-fat juice back - no more than 1/4 C. at most.
The pork meat has plenty of flavor, and I like the sauce to stay fairly
thick.
N.