[Magdalen] slow cooker pork shoulder

[sally.davies at gmail.com]

Yum, Jay, that could work.

My kid loves "pulled pork" and I'm trying to figure out a recipe,
preferably one that doesn't involve a can or jar of something that isn't
available here.

But I do think we can get jars of sauerkraut. Maybe a small can of
"Chakalaka" would add the heat - now there's something we have but you
probably don't - nearest equivalent would be a hot Indian style vegetable
pickle.

Sally D

On Tue, 23 Jun 2015 at 5:33 PM Jay Weigel <jay.weigel at gmail.com> wrote:

> Well, now. My other slow cooker pork involves a jar of kraut, rinsed, some
> chopped apples, a tablespoon or two of brown sugar, and some cinnamon or
> allspice or pumpkin pie spice, whichever my hand contacts first when
> reaching into the cupboard. S/O was exceedingly skeptical as he "doesn't
> eat sauerkraut" but he did, and allowed as how it was, well, "edible" <g>
> Properly that should be served with boiled potatoes and some dark rye
> bread, which is what I used to do, but not any more. I did serve it with
> roasted beets, though.
>
> On Tue, Jun 23, 2015 at 11:10 AM, ME Michaud <michaudme at gmail.com> wrote:
>
> > Yes, I usually do pulled pork with German-style ingredients (apples and
> > cabbage). But the theme of the potluck is Mexican. No grille to finish
> > as carnitas, but close enough.
> >
> > It's particularly helpful to do this in the slow cooker because it makes
> > the dish very portable and much safer ... it'll come up to heat on the
> > buffet table and maintain that temperature through the evening.
> > -M
> >
> >
> > On Tuesday, June 23, 2015, Lesley de Voil <lesleymdv at gmail.com> wrote:
> >
> > > When I do a piece of pork shoulder in the oven in a large covered
> > > casserole dish,
> > >
> >
>