http://tinyurl.com/qfrhkz5

This 'pulled pork' (not) is really tasty. Don't think of it as pulled
pork, but rather another way to eat a pork roast. We ate pieces of it
for dinner with roasted potatoes and leftovers were shredded for
burrito filling. Both were delicious. It is stupid easy on
ingredients and the cook. Just a smidge spicy, the cooking really
mellows the chipotle in adobo sauce. I used a cheap cola we had in
the house.
Janet US

On Sun, 26 May 2013 11:42:26 -0600, Janet Bostwick
> wrote:

> http://tinyurl.com/qfrhkz5
>
> This 'pulled pork' (not) is really tasty. Don't think of it as pulled
> pork, but rather another way to eat a pork roast. We ate pieces of it
> for dinner with roasted potatoes and leftovers were shredded for
> burrito filling. Both were delicious. It is stupid easy on
> ingredients and the cook. Just a smidge spicy, the cooking really
> mellows the chipotle in adobo sauce. I used a cheap cola we had in
> the house.
> Janet US

The last two I've made were even easier - season the way you like (for
me, it's garlic, thyme, S & P). Put into a dutch oven, add a bottle of
beer (Belgian style, Fat Tire), cover and bake at 200° until done.
Flipping is optional. I didn't touch it last time and it was
wonderful anyway. It's done when the internal temperature reaches
170° - a 3+ pound roast took around 4 hours. Makes great carnitas
the following day.

--
Food is an important part of a balanced diet.

On Sun, 26 May 2013 10:56:55 -0700, sf > wrote:

>On Sun, 26 May 2013 11:42:26 -0600, Janet Bostwick
> wrote:
>
>> http://tinyurl.com/qfrhkz5
>>
>> This 'pulled pork' (not) is really tasty. Don't think of it as pulled
>> pork, but rather another way to eat a pork roast. We ate pieces of it
>> for dinner with roasted potatoes and leftovers were shredded for
>> burrito filling. Both were delicious. It is stupid easy on
>> ingredients and the cook. Just a smidge spicy, the cooking really
>> mellows the chipotle in adobo sauce. I used a cheap cola we had in
>> the house.
>> Janet US
>
>The last two I've made were even easier - season the way you like (for
>me, it's garlic, thyme, S & P). Put into a dutch oven, add a bottle of
>beer (Belgian style, Fat Tire), cover and bake at 200° until done.
>Flipping is optional. I didn't touch it last time and it was
>wonderful anyway. It's done when the internal temperature reaches
>170° - a 3+ pound roast took around 4 hours. Makes great carnitas
>the following day.
I just don't care for the flavor of beer anywhere. Your approach is
easy as well.
Janet US

On Sun, 26 May 2013 13:05:24 -0600, Janet Bostwick
> wrote:

> I just don't care for the flavor of beer anywhere. Your approach is
> easy as well.

I don't like beer either, but for some odd reason it doesn't taste
like "beer" at the end.

--
Food is an important part of a balanced diet.