We recently replaced our slow-cooker; the old one served for a long and glorious career since the late 60s, having originally been used by Edmund’s mom, who was a cooking teacher, so there was no shame in its finally giving up the ghost. I bet the new one will not last nearly as long (programmed obsolescence!) but it is larger and more powerful, and it has a timer. Anyhow, Edmund inaugurated it with a very nice spaghetti sauce before Thanksgiving, and now it’s my turn.
I’d been itching to try this slow-cooker Texas pulled pork recipe from Allrecipes.com; I’d browsed several variants, and this was the one that most appealed to me. However, I noticed a few caveats. First, the big mystery ingredient: like most pulled pork recipes, it calls for a generous helping of barbecue sauce. That seems a bit vague to me, given the huge difference from one sauce to the next. I like to make my own condiments, and I was reluctant to default to commercial salt-and-corn-syrup-based sauce.
Second, I always like to check the reviews and notes from other cooks and I noted that several reviewers were unhappy with the abundant quantity of liquid produced and the level of sweetness, saltiness, spiciness, or acidity. It seemed clear that I would have to adjust the taste to suit our preferences, and probably reduce the sauce for serving. Continue reading “Slow Cooker Pulled Pork”