[frozen-assets] looking for pulled pork recipies

 

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?

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I'm thinking it's the other way around. My crockpot is about 17 years old
now (I only remember because I bought it not long after I moved here), and
so I think it actually cooks slightly cooler than the newer ones that were
manufactured after the rules for temperature were changed.

But I really don't want to go longer than 10 hours. I'd rather add an
ingredient that would help it break down so it shreds better. But not a lot
of sugar <g>.

Yeah, I'm being picky. Sorry, and I won't be surprised if there isn't a
solution I'm willing to try <wry g>.

Meg

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