hahabogus > wrote in
:

> Wayne Boatwright > wrote in
> :
>
>> Nancy Howells > wrote in
>> :
>>
>>> 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, I've never tried doing it in the crockpot but I'd like to give
>> it a go. How long and at what setting do you usually cook it? I'm
>> thinking it might be ideal to put in before going to work.
>>
>> TIA
>> Wayne
>>
>
> Up here the roasts are weighed in metric. A 3 kg or slighty larger is
> all that will fit in my 6qt crockpot. And at that size it takes close
> to 10 hrs on high. So my guess is that it would be perfect for the
> 'cook while you work' gendre.
>

Thanks! I'll use that as a guideline.