Sqwertz wrote:
> I could take the lid off, it
> would still cook,


All the women you have stalked?

On Tue, 27 Oct 2015 14:33:45 -0700, gtr > wrote:

> I bought some French smoked salt a few years back, and still have
> plenty of it. I'm reminded the wife is not a fan of smoked flavors in
> general; favorite cheese is aged gouda, but doesn't care for smoked
> gouda. Ah well, my freedoms vastly outweigh the limitations...

After I spent way too much money on a real "stick" smoker, I decided I
didn't like a lot of smoke flavor on meat. The only reason I want to
try it is for oven BBQ, but I have a whole grinder of smoked pepper to
use up first.

--

sf

On Tue, 27 Oct 2015 16:15:23 -0700 (PDT), ImStillMags
> wrote:

> It's not just "smoked". The lava has a different note.

It would probably be lost on me unless I ate the salt straight.

--

sf

On Tue, 27 Oct 2015 21:39:00 -0000, "Ophelia" >
wrote:

> I could never figure out how you can have a butt on your shoulder ...

https://en.wikipedia.org/wiki/Boston_butt

--

sf

"gtr" > wrote in message news:201510271446326825-xxx@yyyzzz...
> On 2015-10-27 21:39:00 +0000, Ophelia said:
>
>>> What I bought is labeled both "Boston butt roast" AND pork shoulder.
>>
>> <g> It took me a while to work out that US butt is actually Shoulder)
>>
>> I could never figure out how you can have a butt on your shoulder ...
>
> For a pig I think the shoulder on the front legs is not dramatically
> different from the shoulder on the back legs. Just my rationale...

There are shoulders on back legs???




--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Tue, 27 Oct 2015 21:39:00 -0000, "Ophelia" >
> wrote:
>
>> I could never figure out how you can have a butt on your shoulder ...
>
> https://en.wikipedia.org/wiki/Boston_butt

Oh I was educated long since about 'butt' in fact you did so after
consultation with your butcher.


--
http://www.helpforheroes.org.uk/shop/

"Nancy2" > wrote in message
...
> BigC, I am curious why you put it fat side down. That would hardly make
> it self basting,
> although you made out alright with so much fat-filled liquid at the
> finish.
>
> For self-basting purposes, I put the meat fat side on top.

+1

--
http://www.helpforheroes.org.uk/shop/

"Ed Pawlowski" > wrote in message
...
> On 10/26/2015 6:54 PM, Don Wiss wrote:
>
>>
>> You don't have to use any of the recipes. Simply lift off the lid, put
>> the
>> meat in. Put the lib back on. Then turn on the slow cooker.
>>
>> You can season the meat later.
>>
>> Don. http://paleofood.com/ (e-mail at page bottom).
>>
>
> That would be my choice. I may put a little salt, pepper, garlic as a
> base that goes with anything, but my preference is a cider vinegar sauce,
> eastern NC style.

I use cider vinegar in cooking but I have never heard of cider vinegar
sauce.

--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> Our electricity is around $.34 a kWh. Hee hee. My guess is an oven will
> use around 1 kW/hour @ 300 degrees. That's just my whacky guess. The truth
> is that I don't use the oven much because it's such a hassle to fire it
> up. I prefer to use the toaster oven. I have a crock pot cooker but it's
> still in the box. I'll probably re-gift this holiday season. God bless you
> Father Christmas!

You told me you were going to use it ... harrumph!!!

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Ed Pawlowski" > wrote in message
> ...
>> On 10/26/2015 6:54 PM, Don Wiss wrote:
>>
>>>
>>> You don't have to use any of the recipes. Simply lift off the lid, put
>>> the
>>> meat in. Put the lib back on. Then turn on the slow cooker.
>>>
>>> You can season the meat later.
>>>
>>> Don. http://paleofood.com/ (e-mail at page bottom).
>>>
>>
>> That would be my choice. I may put a little salt, pepper, garlic as a
>> base that goes with anything, but my preference is a cider vinegar sauce,
>> eastern NC style.
>
> I use cider vinegar in cooking but I have never heard of cider vinegar
> sauce.

OH, I see Delia uses one but she makes it:

http://www.deliaonline.com/recipes/c...gar-sauce.html

--
http://www.helpforheroes.org.uk/shop/

On Tue, 27 Oct 2015 21:03:51 -0400, Ed Pawlowski > wrote:

>On 10/26/2015 6:54 PM, Don Wiss wrote:
>
>>
>> You don't have to use any of the recipes. Simply lift off the lid, put the
>> meat in. Put the lib back on. Then turn on the slow cooker.
>>
>> You can season the meat later.
>>
>> Don. http://paleofood.com/ (e-mail at page bottom).
>>
>
>That would be my choice. I may put a little salt, pepper, garlic as a
>base that goes with anything, but my preference is a cider vinegar
>sauce, eastern NC style.

I agree. Wilber's in Goldsboro, NC. We are in western NC but there a
some places that have eastern style.

My son who lives in northern VA sent us a picture of him at Wilber's
last summer. He was on his way to the beach.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Wed, 28 Oct 2015 09:08:34 -0000, "Ophelia" >
wrote:

>
>
>"gtr" > wrote in message news:201510271446326825-xxx@yyyzzz...
>> On 2015-10-27 21:39:00 +0000, Ophelia said:
>>
>>>> What I bought is labeled both "Boston butt roast" AND pork shoulder.
>>>
>>> <g> It took me a while to work out that US butt is actually Shoulder)
>>>
>>> I could never figure out how you can have a butt on your shoulder ...
>>
>> For a pig I think the shoulder on the front legs is not dramatically
>> different from the shoulder on the back legs. Just my rationale...
>
>There are shoulders on back legs???

we call those "hams" Ophelia :-)

William

On Tue, 27 Oct 2015 16:58:59 -0700 (PDT), Nancy2
> wrote:

>BigC, I am curious why you put it fat side down. That would hardly make it self basting,
>although you made out alright with so much fat-filled liquid at the finish.
>
>For self-basting purposes, I put the meat fat side on top.
>
>N.

to overcome my urge to add liquid to keep from scorching my pork I
figured I would sacrifice the fat side of my roast. 10 hours on low
heat without adding a thing to the crock pot but pork will yield a
tender chunk of pork that can easily be "pulled" apart by swishing two
forks around in the meat. Oh, when I threw the bone on the kitchen
floor my two dogs fought over it until they ripped it in half taking
their indiviual portions to separate corners of the room to devour.

William

"William" > wrote in message
...
> On Wed, 28 Oct 2015 09:08:34 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"gtr" > wrote in message news:201510271446326825-xxx@yyyzzz...
>>> On 2015-10-27 21:39:00 +0000, Ophelia said:
>>>
>>>>> What I bought is labeled both "Boston butt roast" AND pork shoulder.
>>>>
>>>> <g> It took me a while to work out that US butt is actually Shoulder)
>>>>
>>>> I could never figure out how you can have a butt on your shoulder ...
>>>
>>> For a pig I think the shoulder on the front legs is not dramatically
>>> different from the shoulder on the back legs. Just my rationale...
>>
>>There are shoulders on back legs???
>
> we call those "hams" Ophelia :-)

LOL so so we

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> I use cider vinegar in cooking but I have never heard of cider vinegar
> sauce.

It's bbq sauce using a cider vinegar base. You can pretty much make it
using your favorite bbq sauce then adding some cider vinegar to it.
The pork will almost look like there's no sauce on it but you can
taste it.

On Wed, 28 Oct 2015 09:08:34 -0000, "Ophelia" >
wrote:

>
>
>"gtr" > wrote in message news:201510271446326825-xxx@yyyzzz...
>> On 2015-10-27 21:39:00 +0000, Ophelia said:
>>
>>>> What I bought is labeled both "Boston butt roast" AND pork shoulder.
>>>
>>> <g> It took me a while to work out that US butt is actually Shoulder)
>>>
>>> I could never figure out how you can have a butt on your shoulder ...
>>
>> For a pig I think the shoulder on the front legs is not dramatically
>> different from the shoulder on the back legs. Just my rationale...
>
>There are shoulders on back legs???

The Wonderful Pig...



http://www.gardenspotfarms.com/wp-co.../Pork_Cuts.jpg


William

On Tuesday, October 27, 2015 at 5:39:22 PM UTC-4, Ophelia wrote:
> "gtr" > wrote in message news:2015102714353558725-xxx@yyyzzz...
> > On 2015-10-27 19:35:26 +0000, William said:
> >
> >> I cooked a 4lb. Boston Butt Roast in the Slow Cooker for 8 hours with
> >> zero liquid added, fat side down.
> >
> > After a few hours in the cooker I gave mine a quarter turn. Are you
> > saying you never rolled the thing over?
> >
> >> At end of cooking, drippings had run
> >> out of the roast and accumulated around it in the Crock Pot up to
> >> within an inch of the top of the roast. I took the meat out hot and
> >> layed it on paper towels to drain, then placed it on a platter to pull
> >> it apart with forks. I left the Crock Pot cooling off all night. The
> >> next morning I looked in the Crock Pot and it appeared to have 3
> >> inches of white lard which resembled parafin. A pork shoulder or
> >> Boston Butt Roast is definitely "self basting".
> >
> > What I bought is labeled both "Boston butt roast" AND pork shoulder.
>
> <g> It took me a while to work out that US butt is actually Shoulder)
>
> I could never figure out how you can have a butt on your shoulder ...

You can have a butt on your cigarette, too.

Wikipedia
<https://en.wikipedia.org/wiki/Boston_butt>
relates the origin of the term to packing pork shoulder in casks (or butts,
as in "a butt of Malmsey"). The cut was called "Boston butt", and then
simply "butt".

It sounds contrived.

Cindy Hamilton

On Tuesday, October 27, 2015 at 8:02:36 PM UTC-4, cshenk wrote:

> While the oven will work, if finances matter at all to you, it will
> cost you about 5-8$ (depending on area) to cook it that way.

Really? I'll have to look at my gas meter the next time I run the
oven all day, and see if I can guesstimate how much it cost. I
wish I'd thought to see how much the self-cleaning cycle costs, which
runs beaucoup hot for 3-4 hours.

> It will
> cost you about 25-40 cents in a crockpot. A crockpot won't make the
> dry rub 'dry as hell until you sauce it' sort, but it works well.


Cindy Hamilton

On Tuesday, October 27, 2015 at 3:25:00 PM UTC-5, dsi1 wrote:
> On Tuesday, October 27, 2015 at 10:00:30 AM UTC-10, sf wrote:
> > On Tue, 27 Oct 2015 10:17:28 -0700, gtr > wrote:
> >
> > > On 2015-10-27 15:56:58 +0000, ImStillMags said:
> > >
> > > > The Hawaiian lava salt is not as "salty" as regular salt to me. You
> > > > are going for the smoky, ashy taste of the lava. You could use as
> > > > little as 1 T (tablespoon) . Trust me it's not salty.
> > >
> > > Well you sold me on checking out the Hawaiian salt; sounds interesting.
> >
> > I'm going to try making smoked salt someday. I don't care if it came
> > from Hawaii or not. Didn't you say you have a stovetop smoker? You
> > could use that and make your own.
> > http://simpledailyrecipes.com/935/ma...wnsmoked-salt/
> >
> > --
> >
> > sf
>
> Smoked salt sounds like a pretty good idea. I'll make some too but it'll involve dripping some liquid smoke on to alaea salt. That's Hawaiians for you - lazy. Thanks.

Is that why Hawaiian food is so notoriously crappy? Laziness?

--Bryan

BigC, a small rack came with my pot, so the meat isn't resting on the bottom.
But, when pans don't have a rack that fits, you can twist up pieces of foil into
solid tubes, space those on the bottom, and use them to keep the meat from
being directly on the pan or pot surface.

N.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> I use cider vinegar in cooking but I have never heard of cider vinegar
>> sauce.
>
> It's bbq sauce using a cider vinegar base. You can pretty much make it
> using your favorite bbq sauce then adding some cider vinegar to it.
> The pork will almost look like there's no sauce on it but you can
> taste it.

Thanks, Gary

--
http://www.helpforheroes.org.uk/shop/

"William" > wrote in message
...
> On Wed, 28 Oct 2015 09:08:34 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"gtr" > wrote in message news:201510271446326825-xxx@yyyzzz...
>>> On 2015-10-27 21:39:00 +0000, Ophelia said:
>>>
>>>>> What I bought is labeled both "Boston butt roast" AND pork shoulder.
>>>>
>>>> <g> It took me a while to work out that US butt is actually Shoulder)
>>>>
>>>> I could never figure out how you can have a butt on your shoulder ...
>>>
>>> For a pig I think the shoulder on the front legs is not dramatically
>>> different from the shoulder on the back legs. Just my rationale...
>>
>>There are shoulders on back legs???
>
> The Wonderful Pig...
>
>
>
> http://www.gardenspotfarms.com/wp-co.../Pork_Cuts.jpg

That will be hams then?? <g>

Thanks for that)


--
http://www.helpforheroes.org.uk/shop/

"Cindy Hamilton" > wrote in message
...
> On Tuesday, October 27, 2015 at 5:39:22 PM UTC-4, Ophelia wrote:
>> "gtr" > wrote in message
>> news:2015102714353558725-xxx@yyyzzz...
>> > On 2015-10-27 19:35:26 +0000, William said:
>> >
>> >> I cooked a 4lb. Boston Butt Roast in the Slow Cooker for 8 hours with
>> >> zero liquid added, fat side down.
>> >
>> > After a few hours in the cooker I gave mine a quarter turn. Are you
>> > saying you never rolled the thing over?
>> >
>> >> At end of cooking, drippings had run
>> >> out of the roast and accumulated around it in the Crock Pot up to
>> >> within an inch of the top of the roast. I took the meat out hot and
>> >> layed it on paper towels to drain, then placed it on a platter to pull
>> >> it apart with forks. I left the Crock Pot cooling off all night. The
>> >> next morning I looked in the Crock Pot and it appeared to have 3
>> >> inches of white lard which resembled parafin. A pork shoulder or
>> >> Boston Butt Roast is definitely "self basting".
>> >
>> > What I bought is labeled both "Boston butt roast" AND pork shoulder.
>>
>> <g> It took me a while to work out that US butt is actually Shoulder)
>>
>> I could never figure out how you can have a butt on your shoulder ...
>
> You can have a butt on your cigarette, too.

Very true and on a gun too)


> Wikipedia
> <https://en.wikipedia.org/wiki/Boston_butt>
> relates the origin of the term to packing pork shoulder in casks (or
> butts,
> as in "a butt of Malmsey"). The cut was called "Boston butt", and then
> simply "butt".
>
> It sounds contrived.
>
> Cindy Hamilton

--
http://www.helpforheroes.org.uk/shop/

On Wed, 28 Oct 2015 10:15:45 -0000, "Ophelia" >
wrote:

> OH, I see Delia uses one but she makes it:
>
> http://www.deliaonline.com/recipes/c...gar-sauce.html

Is everything supposed to come from a bottle?

--

sf

MisterDiddyWahDiddy wrote:
>> Smoked salt sounds like a pretty good idea. I'll make some too but it'll involve dripping some liquid smoke on to alaea salt. That's Hawaiians for you - lazy. Thanks.
> Is that why Hawaiian food is so notoriously crappy? Laziness?
>
> --Bryan


Why are you begging to get your teeth kicked in?

On Wed, 28 Oct 2015 07:34:50 -0500, Gary > wrote:

> It's bbq sauce using a cider vinegar base. You can pretty much make it
> using your favorite bbq sauce then adding some cider vinegar to it.
> The pork will almost look like there's no sauce on it but you can
> taste it.

I like that idea. Do you do half/half or what?

--

sf

On Wed, 28 Oct 2015 09:11:08 -0000, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Tue, 27 Oct 2015 21:39:00 -0000, "Ophelia" >
> > wrote:
> >
> >> I could never figure out how you can have a butt on your shoulder ...
> >
> > https://en.wikipedia.org/wiki/Boston_butt
>
> Oh I was educated long since about 'butt' in fact you did so after
> consultation with your butcher.

I see words that don't make any sense.

--

sf

sf wrote:
> On Wed, 28 Oct 2015 07:34:50 -0500, Gary > wrote:
>
>> It's bbq sauce using a cider vinegar base. You can pretty much make it
>> using your favorite bbq sauce then adding some cider vinegar to it.
>> The pork will almost look like there's no sauce on it but you can
>> taste it.
>
> I like that idea. Do you do half/half or what?
>

Try the real deal, you won't regret it:

http://bonedoctorsbbq.com/products/

http://www.nutritionix.com/bone-doct...q/menu/premium

I highly recommend the Carolina Bold.

You will be hooked.

sf wrote:
> On Wed, 28 Oct 2015 09:11:08 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 27 Oct 2015 21:39:00 -0000, "Ophelia" >
>>> wrote:
>>>
>>>> I could never figure out how you can have a butt on your shoulder ...
>>>
>>> https://en.wikipedia.org/wiki/Boston_butt
>>
>> Oh I was educated long since about 'butt' in fact you did so after
>> consultation with your butcher.
>
> I see words that don't make any sense.
>

So does Richard:

https://41.media.tumblr.com/991c36b5...wt93o1_500.jpg

On 2015-10-28 09:08:34 +0000, Ophelia said:

> "gtr" > wrote in message news:201510271446326825-xxx@yyyzzz...
>> On 2015-10-27 21:39:00 +0000, Ophelia said:
>>
>>>> What I bought is labeled both "Boston butt roast" AND pork shoulder.
>>>
>>> <g> It took me a while to work out that US butt is actually Shoulder)
>>>
>>> I could never figure out how you can have a butt on your shoulder ...
>>
>> For a pig I think the shoulder on the front legs is not dramatically
>> different from the shoulder on the back legs. Just my rationale...
>
> There are shoulders on back legs???

It's a joint where a leg intersects the torso. I don't know that the
joint is dramatically different. I don't know that it's remarkably
dissimilar either. I don't intend to pursue the orthopedic science of
pigs any further.

On Tue, 27 Oct 2015 22:20:08 -0700, sf > wrote:

>On Tue, 27 Oct 2015 14:33:45 -0700, gtr > wrote:
>
>> I bought some French smoked salt a few years back, and still have
>> plenty of it. I'm reminded the wife is not a fan of smoked flavors in
>> general; favorite cheese is aged gouda, but doesn't care for smoked
>> gouda. Ah well, my freedoms vastly outweigh the limitations...
>
>After I spent way too much money on a real "stick" smoker, I decided I
>didn't like a lot of smoke flavor on meat. The only reason I want to
>try it is for oven BBQ, but I have a whole grinder of smoked pepper to
>use up first.

you can control the smoky flavor or make it more to your liking. Use
a wood that isn't so aggressive or smoke only for the first bit of
time.
Janet US

On 2015-10-26 20:26:13 +0000, gtr said:

> I've never done pulled pork, and few dishes in my new slow cooker. I
> don't know why I picked it this dish, but I did. Picked up a 4-lb pork
> shoulder and snooped on the net for recipes.

It was sublime. I used a half cup each of soy and sake with a tbs of
sugar, and one heaping tablespoon each of Spanish paprika and Dijon
mustard. Plopped it on fat slices of onion, which I also put atop the
thing.

I'm amazed I never did this before. But I will certainly be doing it
again. I assume what many have said--it hardly matters what you put in
with the shoulder; whatever flavors you have an affection for at the
time. It seems the primary utility is the the juices that you put on
the meat when you first eat it.

Again, thanks for all the input.

"sf" > wrote in message
...
> On Wed, 28 Oct 2015 10:15:45 -0000, "Ophelia" >
> wrote:
>
>> OH, I see Delia uses one but she makes it:
>>
>> http://www.deliaonline.com/recipes/c...gar-sauce.html
>
> Is everything supposed to come from a bottle?

Did I suggest it did?


--
http://www.helpforheroes.org.uk/shop/

"gtr" > wrote in message news:2015102808400878888-xxx@yyyzzz...
> On 2015-10-28 09:08:34 +0000, Ophelia said:
>
>> "gtr" > wrote in message
>> news:201510271446326825-xxx@yyyzzz...
>>> On 2015-10-27 21:39:00 +0000, Ophelia said:
>>>
>>>>> What I bought is labeled both "Boston butt roast" AND pork shoulder.
>>>>
>>>> <g> It took me a while to work out that US butt is actually Shoulder)
>>>>
>>>> I could never figure out how you can have a butt on your shoulder ...
>>>
>>> For a pig I think the shoulder on the front legs is not dramatically
>>> different from the shoulder on the back legs. Just my rationale...
>>
>> There are shoulders on back legs???
>
> It's a joint where a leg intersects the torso. I don't know that the
> joint is dramatically different. I don't know that it's remarkably
> dissimilar either. I don't intend to pursue the orthopedic science of
> pigs any further.

;-)

--
http://www.helpforheroes.org.uk/shop/

On Wed, 28 Oct 2015 09:42:02 -0600, Janet B >
wrote:
> >
> >After I spent way too much money on a real "stick" smoker, I decided I
> >didn't like a lot of smoke flavor on meat. The only reason I want to
> >try it is for oven BBQ, but I have a whole grinder of smoked pepper to
> >use up first.
>
> you can control the smoky flavor or make it more to your liking. Use
> a wood that isn't so aggressive or smoke only for the first bit of
> time.

I'll try that, thanks.

--

sf

On Wed, 28 Oct 2015 16:15:13 -0000, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Wed, 28 Oct 2015 10:15:45 -0000, "Ophelia" >
> > wrote:
> >
> >> OH, I see Delia uses one but she makes it:
> >>
> >> http://www.deliaonline.com/recipes/c...gar-sauce.html
> >
> > Is everything supposed to come from a bottle?
>
> Did I suggest it did?

It was implied by your use of "but".

--

sf

On Wed, 28 Oct 2015 09:23:40 -0600, Cebolleta >
wrote:

> sf wrote:
> > On Wed, 28 Oct 2015 07:34:50 -0500, Gary > wrote:
> >
> >> It's bbq sauce using a cider vinegar base. You can pretty much make it
> >> using your favorite bbq sauce then adding some cider vinegar to it.
> >> The pork will almost look like there's no sauce on it but you can
> >> taste it.
> >
> > I like that idea. Do you do half/half or what?
> >
>
> Try the real deal, you won't regret it:
>
> http://bonedoctorsbbq.com/products/
>
> http://www.nutritionix.com/bone-doct...q/menu/premium
>
> I highly recommend the Carolina Bold.
>
> You will be hooked.

Thanks, I make one similar to that from scratch and have found that
Trader Joe's has put their name on one that's almost identical
(Carolina Gold), so I buy theirs now. I just curious about the
cutting bbq sauce with vinegar approach.

--

sf

sf wrote:
> On Wed, 28 Oct 2015 09:23:40 -0600, Cebolleta >
> wrote:
>
>> sf wrote:
>>> On Wed, 28 Oct 2015 07:34:50 -0500, Gary > wrote:
>>>
>>>> It's bbq sauce using a cider vinegar base. You can pretty much make it
>>>> using your favorite bbq sauce then adding some cider vinegar to it.
>>>> The pork will almost look like there's no sauce on it but you can
>>>> taste it.
>>>
>>> I like that idea. Do you do half/half or what?
>>>
>>
>> Try the real deal, you won't regret it:
>>
>> http://bonedoctorsbbq.com/products/
>>
>> http://www.nutritionix.com/bone-doct...q/menu/premium
>>
>> I highly recommend the Carolina Bold.
>>
>> You will be hooked.
>
> Thanks, I make one similar to that from scratch and have found that
> Trader Joe's has put their name on one that's almost identical
> (Carolina Gold), so I buy theirs now. I just curious about the
> cutting bbq sauce with vinegar approach.
>
It's a sound method, one I've used too.

He may feed the trolls, but this time Gary did not steer you wrong.

That Bone Doctors stuff is well-priced for a true Carolina vinegar product.

Even if you love the TJ's stuff, you ought to give it a shot.

"sf" > wrote in message
...
> On Wed, 28 Oct 2015 16:15:13 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 28 Oct 2015 10:15:45 -0000, "Ophelia" >
>> > wrote:
>> >
>> >> OH, I see Delia uses one but she makes it:
>> >>
>> >> http://www.deliaonline.com/recipes/c...gar-sauce.html
>> >
>> > Is everything supposed to come from a bottle?
>>
>> Did I suggest it did?
>
> It was implied by your use of "but".

Then perhaps you need a rethink.



--
http://www.helpforheroes.org.uk/shop/

On Wednesday, October 28, 2015 at 8:46:18 AM UTC-7, gtr wrote:
> On 2015-10-26 20:26:13 +0000, gtr said:
>
> > I've never done pulled pork, and few dishes in my new slow cooker. I
> > don't know why I picked it this dish, but I did. Picked up a 4-lb pork
> > shoulder and snooped on the net for recipes.
>
> It was sublime. I used a half cup each of soy and sake with a tbs of
> sugar, and one heaping tablespoon each of Spanish paprika and Dijon
> mustard. Plopped it on fat slices of onion, which I also put atop the
> thing.
>
> I'm amazed I never did this before. But I will certainly be doing it
> again. I assume what many have said--it hardly matters what you put in
> with the shoulder; whatever flavors you have an affection for at the
> time. It seems the primary utility is the the juices that you put on
> the meat when you first eat it.
>
> Again, thanks for all the input.

Glad it worked out for you. Sounds yummy. Did you wind up using the pressure cooker or the slow cooker?