I have a 5.5 lb. pork shoulder. I have cooked many of these, all very good

K

karennoca

Well-known member
this time, (for pulled pork) I want to combine two recipes but not sure about the combination of ingredients. I want to use a jar of Peperoncini peppers and the juice, adobo spice, apple juice, chicken stock, onion, garlic, oregano. I am also thinking of using a large can of Cento cherry tomatoes. This I am not sure about. Thoughts?

I made decision this year to try and use what I have in my pantry for much of my cooking, mainly to learn to be more creative and also learn more about combining flavors. So far, so good.

 
OK, thanks, added the cumin, tossed in the tomatoes and it will marinate in the crockpot

in the fridge, until tomorrow upon which I will start the long, slow cooking
Back in the fridge it will go tomorrow night to congeal the fat, then Monday morning, I will remove it, and serve that night on Bolillo rolls.

 
Karen, personally, I think this is the best way to force creativity. Hope it's successful for you.

 
I don't know how much liquid this adds up to, but I'd leave out

the chicken stock or sub beer for some of the liquid and let the meat juices make up the majority of your ending liquid. The tomatoes may cook down to make a good sauce. I'd also add hot smoked paprika for more kick.
I make a beef "bbq" in the crockpot using just the peppers and their juice and it ends up as what I call "Italian beef" for sandwiches.
Try pulled pork sometime just roasting a spice rubbed pork butt uncovered, no liquid, for 8-10 hours at 250". This will give you the traditional Carolina pork BBQ. Sauce is on the side.

 
I love that Carolina Pork idea, that crispy top would be great.

Yes, I I have a bunch of liquid already. The chunk of meat is so huge , it fills up my big slow cooker. I will see how it looks this morning, may pull some of that out.

I just checked and a lot more juice is there, I pulled over 1 cup out. I have no doubt this is going to be good. I cooked the juice for about 15 minutes and did a taste test. Also, added the smoked paprika.
Thanks for the suggestions all.

 
You will LOVE the pork cooked that way. You'll already have

thought of this, but reserve all your liquid and just simmer it down to concentrate it. I do that with the beef bbq I make as I mentioned above, and also one I do with onions, BBQ sauce and beer. LOTS of meat juices and it is a great sauce when concentrated.

 
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