On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 >
wrote:

>On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote:
>> 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
>
>Should I be offended by the word "creosote?" I don't think so.
>
You'll find a way.
>