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).