Last night was a 4.5 lb. boneless pork shoulder roast done to perfection
in 70 minutes (5 to sear, 50 under pressure, 15 for natural pressure
release). For the second time this week, the cooking liquid was a can of
Coke, with a tablespoon of soy sauce and 1/4 cup of Ponzu.

The Coke imparts a very faint sweetness and a depth of flavor that we
really enjoy.

Served with bbq sauce, baked potato, fresh corn off the cob, and a red
IPA. Peach pie for dessert. {burp}

-- Larry

On Sat, 17 Oct 2015 10:02:59 -0400, pltrgyst > wrote:

>Last night was a 4.5 lb. boneless pork shoulder roast done to perfection
>in 70 minutes (5 to sear, 50 under pressure, 15 for natural pressure
>release). For the second time this week, the cooking liquid was a can of
>Coke, with a tablespoon of soy sauce and 1/4 cup of Ponzu.
>
>The Coke imparts a very faint sweetness and a depth of flavor that we
>really enjoy.
>
>Served with bbq sauce, baked potato, fresh corn off the cob, and a red
>IPA. Peach pie for dessert. {burp}
>
>-- Larry

That sounds delicious Larry. I must try that recipe soon.

William

On Saturday, October 17, 2015 at 7:03:01 AM UTC-7, pltrgyst wrote:
> Last night was a 4.5 lb. boneless pork shoulder roast done to perfection
> in 70 minutes (5 to sear, 50 under pressure, 15 for natural pressure
> release). For the second time this week, the cooking liquid was a can of
> Coke, with a tablespoon of soy sauce and 1/4 cup of Ponzu.
>
> The Coke imparts a very faint sweetness and a depth of flavor that we
> really enjoy.
>
> Served with bbq sauce, baked potato, fresh corn off the cob, and a red
> IPA. Peach pie for dessert. {burp}
>
> -- Larry

Try the Luau pork. Here's the recipe, it is really good and you can use the pulled pork for lots of different dishes. I really like it in Mexican applications.

About a 3-4 lb pork butt - boneless is good
4-5 slices of bacon
4-5 cloves of garlic, chopped
3 T. Black Hawaiian Lava Salt ( I used a bit less I found it salty)
2 T. Liquid Smoke

Cut the raw bacon pieces in half and line the bottom of the crock pot with them.

Chop the garlic and sprinkle over the bacon.

Cut as much fat as you can from the pork or your final liquid will be too greasy

Poke holes in the pork butt and rub it well with the Black Hawaiian salt.

Place the pork butt fat side down (trim as much fat as you like, your preference) on top of the bacon and garlic.

Sprinkle the Liquid Smoke over the pork butt.

Do not add any other liquid to the pot. *You want the pork to roast in the crock pot, not braise. * It puts out enough of it's own juices.

I cooked mine 10 hours on low because that's how long I was out of the house at work, etc.

You can vary your cooking time and either hi or low depending on how much time you have. *Probably start out on hi and go to low after 4 hours. *You want it to be fall apart tender.

Pull the pork apart and stir around in the crock pot to mix all the juices and bacon and garlic around in the pork. (I found it to have too much fat so I removed the pork and strained the fat off the juices and then put the pork back in the juices and shredded. This is important because you want all that flavor in there.)

On Saturday, October 17, 2015 at 9:24:34 AM UTC-7, ImStillMags wrote:


Oops, sorry meant to say that the Luau pork recipe can be adapted for the pressure cooker.

On 10/17/15 12:26 PM, ImStillMags wrote:
> On Saturday, October 17, 2015 at 9:24:34 AM UTC-7, ImStillMags wrote:
>
> Oops, sorry meant to say that the Luau pork recipe can be adapted for the pressure cooker.

The only problem is that my understanding of pressure cooking is that
you must have some minimum amount of liquid in there. That would seem to
coflict with the advice in the recipe. What would you suggest?

-- Larry

On Saturday, October 17, 2015 at 6:07:25 PM UTC-7, pltrgyst wrote:
> On 10/17/15 12:26 PM, ImStillMags wrote:
> > On Saturday, October 17, 2015 at 9:24:34 AM UTC-7, ImStillMags wrote:
> >
> > Oops, sorry meant to say that the Luau pork recipe can be adapted for the pressure cooker.
>
> The only problem is that my understanding of pressure cooking is that
> you must have some minimum amount of liquid in there. That would seem to
> coflict with the advice in the recipe. What would you suggest?
>
> -- Larry

You should have at least 1/2 cup or more of water in order for the pressure cooker to come up to pressure. I would recommend about 2/3 to 1 cup of water to get the cooker up to pressure and since you would have to let it go for at least 45 minutes to an hour you need some water to keep the pressure up. Let it depressurize naturally. I would remove the pork, skim the fat and reduce the liquid down to less than a cup to mix in with the pulled pork and goodies.

ImStillMags wrote:
> On Saturday, October 17, 2015 at 7:03:01 AM UTC-7, pltrgyst wrote:
>> Last night was a 4.5 lb. boneless pork shoulder roast done to perfection
>> in 70 minutes (5 to sear, 50 under pressure, 15 for natural pressure
>> release). For the second time this week, the cooking liquid was a can of
>> Coke, with a tablespoon of soy sauce and 1/4 cup of Ponzu.
>>
>> The Coke imparts a very faint sweetness and a depth of flavor that we
>> really enjoy.
>>
>> Served with bbq sauce, baked potato, fresh corn off the cob, and a red
>> IPA. Peach pie for dessert. {burp}
>>
>> -- Larry
>
> Try the Luau pork. Here's the recipe, it is really good and you can use the pulled pork for lots of different dishes. I really like it in Mexican applications.
>
> About a 3-4 lb pork butt - boneless is good
> 4-5 slices of bacon
> 4-5 cloves of garlic, chopped
> 3 T. Black Hawaiian Lava Salt ( I used a bit less I found it salty)
> 2 T. Liquid Smoke
>
> Cut the raw bacon pieces in half and line the bottom of the crock pot with them.
>
> Chop the garlic and sprinkle over the bacon.
>
> Cut as much fat as you can from the pork or your final liquid will be too greasy
>
> Poke holes in the pork butt and rub it well with the Black Hawaiian salt.
>
> Place the pork butt fat side down (trim as much fat as you like, your preference) on top of the bacon and garlic.
>
> Sprinkle the Liquid Smoke over the pork butt.
>
> Do not add any other liquid to the pot. You want the pork to roast in the crock pot, not braise. It puts out enough of it's own juices.
>
> I cooked mine 10 hours on low because that's how long I was out of the house at work, etc.
>
> You can vary your cooking time and either hi or low depending on how much time you have. Probably start out on hi and go to low after 4 hours. You want it to be fall apart tender.
>
> Pull the pork apart and stir around in the crock pot to mix all the juices and bacon and garlic around in the pork. (I found it to have too much fat so I removed the pork and strained the fat off the juices and then put the pork back in the juices and shredded. This is important because you want all that flavor in there.)
>
>
>
Have you considered using trimmed and chopped pork hock or even
pre-rendered salt pork?

Alternately you could trim the fat off the bacon before adding it.

On Sat, 17 Oct 2015 10:32:23 -0600, muddy paws >
wrote:
> >
> Have you considered using trimmed and chopped pork hock or even
> pre-rendered salt pork?
>
> Alternately you could trim the fat off the bacon before adding it.


trimming the fat off bacon & ham hocks. I took a good look at the
deli case the other day and realized they were selling thick slices of
ham, so I bought a couple of them for bean soup.

--

sf

sf wrote:
> On Sat, 17 Oct 2015 10:32:23 -0600, muddy paws >
> wrote:
>>>
>> Have you considered using trimmed and chopped pork hock or even
>> pre-rendered salt pork?
>>
>> Alternately you could trim the fat off the bacon before adding it.
>
>
> trimming the fat off bacon & ham hocks. I took a good look at the
> deli case the other day and realized they were selling thick slices of
> ham, so I bought a couple of them for bean soup.
>
A perfect choice.

Lean and flavorful.

I sometimes buy the bacon scraps from Burgers wen they go on sale - very
useful in cowboy beans and of course perfect for pasta carbonara.

On Sat, 17 Oct 2015 12:32:31 -0600, Questa > wrote:

> sf wrote:
> > On Sat, 17 Oct 2015 10:32:23 -0600, muddy paws >
> > wrote:
> >>>
> >> Have you considered using trimmed and chopped pork hock or even
> >> pre-rendered salt pork?
> >>
> >> Alternately you could trim the fat off the bacon before adding it.
> >
> >
> > trimming the fat off bacon & ham hocks. I took a good look at the
> > deli case the other day and realized they were selling thick slices of
> > ham, so I bought a couple of them for bean soup.
> >
> A perfect choice.
>
> Lean and flavorful.
>
> I sometimes buy the bacon scraps from Burgers wen they go on sale - very
> useful in cowboy beans and of course perfect for pasta carbonara.

Yes indeed. Funny how different stores carry different items. I
never see bacon scraps at my Safeway, but I'd see it every time I
shopped at Lucky.

--

sf

On Saturday, October 17, 2015 at 9:32:26 AM UTC-7, muddy paws wrote:

> >
> Have you considered using trimmed and chopped pork hock or even
> pre-rendered salt pork?
>
> Alternately you could trim the fat off the bacon before adding it.

You could, but the bacon has it's on particular flavor. The bacon doesn't seem to add as much fat as the shoulder does, that's why I trim the fat as much as possible from the shoulder.

ImStillMags wrote:
> On Saturday, October 17, 2015 at 9:32:26 AM UTC-7, muddy paws wrote:
>
>>>
>> Have you considered using trimmed and chopped pork hock or even
>> pre-rendered salt pork?
>>
>> Alternately you could trim the fat off the bacon before adding it.
>
> You could, but the bacon has it's on particular flavor. The bacon doesn't seem to add as much fat as the shoulder does, that's why I trim the fat as much as possible from the shoulder.
>
Awesome, you have found a method that works, cool.

On Sat, 17 Oct 2015 14:20:34 -0600, Questa > wrote:

> ImStillMags wrote:
> > On Saturday, October 17, 2015 at 9:32:26 AM UTC-7, muddy paws wrote:
> >
> >>>
> >> Have you considered using trimmed and chopped pork hock or even
> >> pre-rendered salt pork?
> >>
> >> Alternately you could trim the fat off the bacon before adding it.
> >
> > You could, but the bacon has it's on particular flavor. The bacon doesn't seem to add as much fat as the shoulder does, that's why I trim the fat as much as possible from the shoulder.
> >
> Awesome, you have found a method that works, cool.

I was finally able to try British back bacon last month. So meaty! I
also tried streaky bacon. It seemed to be a thicker (the slices were
wider) piece of belly with more meat and less fat than our typical
bacon. I guess we have to slaughter our own hogs to get anything like
that here.

--

sf

In article >, pltrgyst >
wrote:

> Last night was a 4.5 lb. boneless pork shoulder roast done to perfection
> in 70 minutes (5 to sear, 50 under pressure, 15 for natural pressure
> release). For the second time this week, the cooking liquid was a can of
> Coke, with a tablespoon of soy sauce and 1/4 cup of Ponzu.
>
> The Coke imparts a very faint sweetness and a depth of flavor that we
> really enjoy.
>
> Served with bbq sauce, baked potato, fresh corn off the cob, and a red
> IPA. Peach pie for dessert. {burp}
>
> -- Larry

I've seen some instructions say to place the roast on a rack above the
liquid, and others to place the roast in the liquid. Which way are you
doing it?