In article , hahabogus
wrote:



I do mine in a crock pot . I like the cottage roll/picnic ham version.
That's the factory treated version. It is brined or cured and tastes
somewhat like ham. I just cut the treated pork shoulder out of the
plastic bag and the netting, rinse it off to remove some of the salt and
put it in the crock pot fat side up. I set the crock pot to high and let
it
go for around 8-10 hrs. The hard part of this recipe is getting the meat
out of the crock pot in one or two pieces, as it just falls off the bone.
The meat tastes good as cold cuts and great as part of a warm meal. I
slather it in whole grain mustard, at the table.


I like to do mine in the crock as well, but I use either pork roast
(with a good layer of fat) or boston butt. I use a bbq spice rub on it
first, though, and then let it languish in its own juices in the crock.
I usually make a vinegar-based sauce to go with it.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).