I have several people in my family that like their "own" BBQ sauce, and each is different, so when I do a pork roast I simple add a half of a can of ginger ale to the roast and I cook it 10 hours. Let it rest (read cool lol) and then pull the pork. I will then separate it in equal amounts so that everyone can put whatever sauce they want on it. My husband's aunt eats it plain (she eats EVERYTHING plain and I do mean plain). The ginger ale gives it a slight flavor, you can use any cola or lemon lime drink (just not diet).
--- On Sun, 2/6/11, 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: Sunday, February 6, 2011, 1:30 PM
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?
---
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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