[Magdalen] slow cooker pork shoulder

[Ginga Wilder]

I do this at least once a month.  All that I do is put the Boston Butt in
in the crockpot, fat side up.  Turn the temperature to high, cover and cook
for 6 hours.  Remove roast and pour off liquid into something that can be
covered and refrigerated.  Depending on desired consistency of meat, turn
head on low and cook til done to your liking.  I don't season until the
meat is cooked.  I add salt and pepper with BBQ sauce, optional.  I prefer
to add BBQ sauce to individual servings on plate or in bun.  When fat
hardens on liquid, remove from top and use broth for soups, etc.

Ginga

On Sun, Jun 21, 2015 at 2:10 PM, flyingfish224--- via Magdalen <
magdalen at herberthouse.org> wrote:

> I have done it with the pork shoulder and a little liquid smoke.  Drained,
> and then appropriate sauce added.
>
> On Anglican: we like to eat.
>
> Renee
>
> Sent from my iPhone
>
> > On Jun 21, 2015, at 2:04 PM, Jay Weigel <jay.weigel at gmail.com> wrote:
> >
> > All I did was put the pork shoulder in the slow cooker and pour the sauce
> > over it, put the lid on, turn it on low, and walk away for about 6 hours
> or
> > so. But if the pork shoulder is bigger than 4 lbs you might want to turn
> it
> > on high for a couple of hours and then turn it down for the rest of the
> > cook time. When it was done I took the pork out, shredded it, and
> returned
> > it to the sauce. Served with rice and beans.
> >
> >> On Sun, Jun 21, 2015 at 2:00 PM, ME Michaud <michaudme at gmail.com>
> wrote:
> >>
> >> That might be it. I've don't usually use packaged stuff (or
> >> Campbell's soup), but we've got a package of his Green chili
> >> enchilada sauce. And, of course, a pork shoulder.
> >>
> >> Ewabowate, pweeze?
> >> -M
> >>
> >>> On Sun, Jun 21, 2015 at 1:52 PM, Jay Weigel <jay.weigel at gmail.com>
> wrote:
> >>>
> >>> There's a bunch of 'em. I may have said something about doing one with
> a
> >>> couple of cans of Herdez salsa verde......because that's how we like
> >>> it.....or Rick Bayless' green salsa, but there are a lot of ways to do
> >> it.
> >>>
> >>
>