FoodBanter.com - View Single Post

On 22 Feb 2004 00:19:28 GMT, (Jay P Francis)
wrote:

>I put two frozen pork shoulders in my crockpot this morning and set the time
>and cooking temperature to low and 8 hours. About two hours later I checked
>them and they were nicely on their way to thawing, so, I added a teaspoon of
>Kosher salt and some home-made chili powder (roasted ancho chiles, seeded and
>stemmed, and ground fine in a coffee grinder) and two cups of onion slices.
>This was adjusted to high and 6 hours. At the end of the 6 hours, I had an
>excellent broth and melt in your mouth tender pork.

I like to let the broth evaporate on its own as it leaves the
flavor back in/on the meat rather than in the juice. Coking it
faster prevents it from losing as much moisture so I just barely
simmer it rather than crocking it.

-sw