I doubt it's the sugar - I used to use a recipe with a sauce made from tomato sauce, chili powder, worcestershire, garlic, etc. It turned out fine that way also. I use the cola one now because I like the meat to be "plain" rather than flavored so I can use it for whatever I'd like (pulled pork, burritos, etc.). I haven't found that the cola adds enough flavor to make the meat difficult to use in any application I prefer.
The only other thing I could think of is that your crockpot may cook hotter than normal and the meat is overdone after the 8 hours...is it any easier to shred after maybe 6 hours?
--- On Sat, 2/5/11, Meg Justus <megj@nwlink.com> wrote:
From: Meg Justus <megj@nwlink.com>
Subject: [frozen-assets] looking for pulled pork recipies
To: frozen-assets@yahoogroups.com
Date: Saturday, February 5, 2011, 1:09 PM
Hmm...are you buying the pork shoulders, also sometimes called Boston Butt
roasts? Those are the only pork roasts I've found that will shred easily,
the others keep their shape and can even get too dry for my tastes. But the
actual shoulder roasts just fall apart for me, too.
I cook mine on low for 8 hours or so with just a can of Dr. Pepper, or Coke,
or whatever I have in the house. They shred very easily after that. Regular,
not diet, soda.
---
Hmm. I wonder if it's the soda (either the carbonation or the sugar) that
makes the difference. I really don't like the idea of adding all that
sugar, though.
I am buying pork shoulders, yes. I get a really good price on them if I buy
two at a time.
Meg
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