On Friday, January 1, 2016 at 6:50:31 AM UTC-10, sf wrote:
> On Fri, 1 Jan 2016 08:47:07 -0500, "Steve Freides" >
> wrote:
>
> > sf wrote:
> >
> > Beer sounds interesting - do you put in with the meat while it's slow
> > cooking? How much beer?
> >
> Shoulder/butt produces a lot of juice and there's virtually no
> evaporation in a slow cooker, so you don't need a lot of added liquid.
> Half a bottle at the most. Save the juices because it's a good base
> for posole when you're using up the last bits of pork.
>
> Our usual pork butt progression is
>
> 1. pulled pork sandwiches
> 2. carnitas
> 3. posole
>
> YMMV but you may have noticed that I'm not big on leftovers, so I like
> to keep it versatile.
>
>
> --
>
> sf

The pork butt these days come packed with a scary amount of juice! I like how you got a plan for the different stages of slow cooked pork. I like to get the pulled pork and fry it up with garlic and give it a shot of vinegar towards the end. It's like a poor man's vinha d'alhos.