Oh pshaw, on Thu 16 Nov 2006 01:29:15p, biig meant to say...

>
> I have a pork roast in the slow cooker, along with a sliced large
> onion and a bottle of my favourite garlic bbq sauce. It's been
> simmering for about five hours so far. The liquid is quite thin and I'm
> wondering, after I've chilled it and taken away the fat, if it will
> thicken up or do I have to reduce it? Tia.....Sharon
>

Nothing ever seems to evaporate from a slow cooker. You may want to put the
liquid in a saucepan and boil it down.

--
Wayne Boatwright
__________________________________________________

You know that little indestructible black box that
is used on planes? Why can't they make the whole
plane out of the same substance?

I have a pork roast in the slow cooker, along with a sliced large
onion and a bottle of my favourite garlic bbq sauce. It's been
simmering for about five hours so far. The liquid is quite thin and I'm
wondering, after I've chilled it and taken away the fat, if it will
thicken up or do I have to reduce it? Tia.....Sharon

In article >, says...
>
> I have a pork roast in the slow cooker, along with a sliced large
> onion and a bottle of my favourite garlic bbq sauce. It's been
> simmering for about five hours so far. The liquid is quite thin and I'm
> wondering, after I've chilled it and taken away the fat, if it will
> thicken up or do I have to reduce it? Tia.....Sharon
>


Hard to say. Part depends on how think you want the sauce. Here in North
Carolina it is traditional to pull the pork and mix it with a thin sauce
that is not thickened at all.


--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Peter A wrote:
>
> In article >, says...
> >
> > I have a pork roast in the slow cooker, along with a sliced large
> > onion and a bottle of my favourite garlic bbq sauce. It's been
> > simmering for about five hours so far. The liquid is quite thin and I'm
> > wondering, after I've chilled it and taken away the fat, if it will
> > thicken up or do I have to reduce it? Tia.....Sharon
> >
>
> Hard to say. Part depends on how think you want the sauce. Here in North
> Carolina it is traditional to pull the pork and mix it with a thin sauce
> that is not thickened at all.
>
I want it thick enough to make sandwiches with the pork. ....Sharon

It might thicken up, depending on the cut of pork and the amount of
gelatin that renders out during cooking, but then again, it might not.

You'll definitely see after you've chilled it overnight and peeled the
layer of fat away. I'd probably cook the liquid down in any case, after
adding some lemon and lime juice and/or cider vinegar and some mustard
(at least) to give the sauce a hint of bite and a distinct flavor from
the meat.

Bob
===================
In article >, says...
>
> I have a pork roast in the slow cooker, along with a sliced large
> onion and a bottle of my favourite garlic bbq sauce. It's been
> simmering for about five hours so far. The liquid is quite thin and I'm
> wondering, after I've chilled it and taken away the fat, if it will
> thicken up or do I have to reduce it? Tia.....Sharon
>

biig wrote:
> I have a pork roast in the slow cooker, along with a sliced large
> onion and a bottle of my favourite garlic bbq sauce. It's been
> simmering for about five hours so far. The liquid is quite thin and
> I'm wondering, after I've chilled it and taken away the fat, if it
> will thicken up or do I have to reduce it? Tia.....Sharon

A pulled pork sandwich isn't a sloppy joe, so how thick the sauce is doesn't
matter one wit. The meat will pull at about 190F internal. That will create
a mound of meat that gets piled onto the hamburger bun. You can choose to
mix some sauce into the pulled meat prior to loading it on the bun, or you
can add the sauce after. The goal is the meat, not the sauce.

--
Dave
www.davebbq.com

In article >, says...
> I want it thick enough to make sandwiches with the pork. ....Sharon
>
>

Then you'll probably need to thicken it.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Peter A wrote:
> In article >, says...
>>
>> I have a pork roast in the slow cooker, along with a sliced large
>> onion and a bottle of my favourite garlic bbq sauce. It's been
>> simmering for about five hours so far. The liquid is quite thin and
>> I'm wondering, after I've chilled it and taken away the fat, if it
>> will thicken up or do I have to reduce it? Tia.....Sharon
>>
>
>
> Hard to say. Part depends on how think you want the sauce. Here in
> North Carolina it is traditional to pull the pork and mix it with a
> thin sauce that is not thickened at all.

In Memphis the pork is pulled FIRST, then sauce is added as needed. I won't
get into the whole mustard vs. vinegar based sauce debate

Dave Bugg wrote:
> biig wrote:
>> I have a pork roast in the slow cooker, along with a sliced large
>> onion and a bottle of my favourite garlic bbq sauce. It's been
>> simmering for about five hours so far. The liquid is quite thin and
>> I'm wondering, after I've chilled it and taken away the fat, if it
>> will thicken up or do I have to reduce it? Tia.....Sharon
>
> A pulled pork sandwich isn't a sloppy joe, so how thick the sauce is
> doesn't matter one wit. The meat will pull at about 190F internal.
> That will create a mound of meat that gets piled onto the hamburger
> bun. You can choose to mix some sauce into the pulled meat prior to
> loading it on the bun, or you can add the sauce after. The goal is
> the meat, not the sauce.

I couldn't have said it better if I tried, Dave!

Jill

biig wrote:
> I have a pork roast in the slow cooker, along with a sliced large
> onion and a bottle of my favourite garlic bbq sauce. It's been
> simmering for about five hours so far. The liquid is quite thin and I'm
> wondering, after I've chilled it and taken away the fat, if it will
> thicken up or do I have to reduce it? Tia.....Sharon

FYI, and you might want to try this: do the pork in the cooker without
the BBQ sauce, and when the pork is falling apart, take it out, pull it
apart, drain all the liquid (fat) you can, and then put it back in the
pot to get hot and add the BBQ sauce then. I like to remove the liquid
fat before putting the sauce on.

N.

Nancy2 wrote:
> biig wrote:
> > I have a pork roast in the slow cooker, along with a sliced large
> > onion and a bottle of my favourite garlic bbq sauce. It's been
> > simmering for about five hours so far. The liquid is quite thin and I'm
> > wondering, after I've chilled it and taken away the fat, if it will
> > thicken up or do I have to reduce it? Tia.....Sharon
>
> FYI, and you might want to try this: do the pork in the cooker without
> the BBQ sauce, and when the pork is falling apart, take it out, pull it
> apart, drain all the liquid (fat) you can, and then put it back in the
> pot to get hot and add the BBQ sauce then. I like to remove the liquid
> fat before putting the sauce on.
>
> N.

What do you do with the non-fat liquid? Toss it with the fat liquid?

-bwg

None of you have smokers or other outdoor cookers? Poor devils..

T.

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.

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.

wrote:
> None of you have smokers or other outdoor cookers? Poor devils..
>
> T.

Sure, some do. But that wasn't the question.

-bwg wrote:

>
>
> What do you do with the non-fat liquid? Toss it with the fat liquid?
>

Mix it with the bbq sauce. Helps keep the meat nice and juicy.


Dawn

Nancy2 wrote:

> 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.

Well, let me just say that out of all the uses for a crockpot, cooking a
pork butt would be last on *my* list. I just don't like the flavor of
steamed pork that sits in its own juices during cooking; it smells stinky to
me. But if folks want to know how to do it, I'm happy to tell 'em how. Just
like I'm happy to cook a prime rib steak to well-done for a friend or guest,
if that's their choice.

As long as they don't call it barbecue :-)

--
Dave
www.davebbq.com

jmcquown wrote on 16 Nov 2006 in rec.food.cooking

> In Memphis the pork is pulled FIRST, then sauce is added as needed. I
> won't get into the whole mustard vs. vinegar based sauce debate
>
>

That's how it's done in Winnipeg too. First you cook the pork (say a pork
shoulder roast a.k.a pork butt roast) long and slow till it falls apart
at a touch (say 6-8 hrs on high in the crock pot). Then the meat is
removed and shredded. The crockpot is dumped of grease and crud...
THEN you then re-add the sauce and the shredded meat back into the
crockpot (this time on low) to stay warm....

Best way to shred? I use forks.

The sauce is up to you...I like a Apple butter bbq sauce myself.



@@@@@ Now You're Cooking! Export Format

Alan's Apple Butter Bbq Sauce

BBQ, sauces/dips, tested

1 (8 oz can) tomato sauce.
1/2 cup apple butter
2 tbsp light colourd corn syrup
1 tbsp worechestershire sauce; or pickapeppa sauce.
Onion powder (see my additions) (not part of BHG recipe)

In a small pot stir together ingredients. Bring to just boiling remove
from heat.

Notes:
I added about 1 tbsp each of Maggi and Franks hot sauce plus a 1 tsp plus
mustard powder instead of the worechester sauce.

I used molasses instead of corn syrup.
Added a 2 tsps lemon juice.
Added liquid smoke to taste.
I was Generous with the onion powder 1 tbsp+.

Used:
14 oz can of hunts Italian tomato sauce in stead of 8 oz tomato sauce.
1 cup apple butter.

Contributor: Alan's modified BHG recipe



** Exported from Now You're Cooking! v5.74 **