On 1/2/2021 2:10 PM, dsi1 wrote:
> On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, cshenk wrote:
>> You'll see this in a post to Julie but here's the recipe.
>>
>> For now, appx 2lbs of frozen boneless pork, portioned off a larger one
>> and vacuum sealed April 2020. Properly sealed with quality material,
>> is good for 2 years. This is placed unwrapped and frozen in the
>> crockpot.
>>
>> Amounts are estimated by eye:
>>
>> 1.5 TB sweet cane vinegar
>> 1 TB Spiced vinegar
>> 2 ts worstershire
>> 2 ts Chile spiced Patis (Mothers Best from the Philippennes)
>>
>> Turn crockpot on low. Important to NOT add other broths, water or BBQ
>> sauce yet. Adding other liquids at this stage just weaken the flavor
>> of the meat in the end. Important to use low at the start because
>> otherwise you could burn the bottom.
>>
>> I'll flip it every 30-45 minutes or so as the fats and other liquids
>> leech out.
>>
>> To this stage, it is gluten free but check your products if you need
>> that.
>>
>> Later, it will be swimming in it's own juices and falling apart when
>> you try to turn it. This is roughly at the 6 hour point if I shift to
>> medium after the outer core is defrosted and there is about 1 cup
>> liquid in the bottom. Don't add more liquid to push that. The trick
>> is low and slow to make the best flavor.
>>
>> Once falling apart enough you can tell it is shreddable, decant the
>> liquid and toss.
>>
>> Return to crockpot (if removed) and shred with forks to your liking.
>> If still firm enough, remove a few slices for samwich uses.
>>
>> Add family choice of BBQ sauce and mix. We like the Harris Teeters
>> brand Hickory mixed with Sweet Baby Rays original.
>>
>> Store excess in freezer tight containers (I use masking tape with date
>> and what it is on them) and freeze up to 6 months.
>>
>> For just Don and me, this will be 10-12 servings but for many,
>> 1/4-1/3lb a serving is more average. We will freeze 3 at 1/2lb
>> portions and the rest will be eaten this week.
>>
>> For me, this is something old to bring to the New Year. In many
>> cultures, nothing speaks to prosperity better than an abundance of pork!
> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE.
>

Fixed that for ya . Where do ya think they get that shit ? It's the
condensed vapors of wood smoke , which is CREOSOTE !
--
Snag
Illegitimi non
carborundum