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Old 05-14-2011, 10:09 PM   #11
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Location: Lexington, SC
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Originally Posted by kadesma View Post
Linda I cook mine in my slow cooker just as you do but I never add water, what comes from the meat it's self is so tasty, I add onion, garlic and cumin the last several hrs. I find adding onions and such at the start I just end up with not much flavor. that is all I do except for the Sweet Baby Ray's which everyone loves. The meat is so tender it almost shreds itself and on warm toasted buttered buns things are just about done for us. I put out an assortment of goodies that anyone can choose to build a bigger sandwich on mashed avocado,garlic evoo and some lime,, chopped tomatoes more chopped onion, li,es to squeese, chopped olives, peppers hot and mild.
I may try it without the water next time I make this. I'm always afraid of the meat burning on the bottom or being too dry. In the South, cole slaw on the sandwich is the "southern way" to eat barbeque - but I'm sure your toppings would work as well and be just as good.

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Old 05-14-2011, 11:12 PM   #12
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Join Date: May 2011
Location: Kansas
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Thanks for the good ideas and information. I think I will try it in the roaster and start checking after about 7 or 8 hours. I'll be sure to spice it up a little in the first stage to up the flavor overall and let you know how it turns out. A lot of the pieces were from the loin so it may not shred but should taste good.

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Old 05-15-2011, 07:53 AM   #13
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Goodweed posted a great recipe for pork bbq some time ago. It's the only way I make it and it is always a big hit. It's done in a crock pot, so you don't have to watch it.

I can resist anything, but temptation. Oscar Wilde
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Old 05-15-2011, 10:06 PM   #14
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Join Date: May 2011
Location: Kansas
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Forgot to mention that I wanted to cook the pork this weekend so that I wouldn't have so much to do next weekkend. Put it in the roaster about 11 p.m. last night, checked it at 4:30, 5:30 and it was done a little before 7. The loin pieces I had did shred. The meat is drier, but I think that mixing it with the less lean parts will create a good balance overall. Shredded all 20 lbs. in about 3 hours (I'm slow).

Used apple juice and chopped garlic in the roaster and rubbed each piece with commercial BBQ spice before putting it in the roaster. I was happy with the flavor and moistness. There was about a gallon of broth/fat left at the end that I will use to moisten the mixture as I warm it next week.

I'll report back with guest comments (if any) after the graduation party. Thanks again to all who commented. I'm definitely going to check out some of the other recipes on the site and suggestions provided when I make pork again.
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Old 05-16-2011, 01:06 AM   #15
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Location: south central coast/California
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Lanni, I know I speak for all of us when I thank you for letting us know how it turned out. Great job!!
All too often, someone new will come asking for advice and after we've all given it our best shot, we never hear from them again.

I hope the party for your boy turns out great, and again, welcome to Discuss Cooking.
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 06-13-2011, 05:07 PM   #16
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Join Date: May 2011
Location: Kansas
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Final results

Sorry for not finishing this sooner. Time gets away from me sometimes and it has been hectic!

I had several comments and compliments on the meat at the party and afterwards, and a few "wow, we should have come here first" comments from people who had attended several different events (a common occurance in a relatively small town).

I appreciated the comments and help from those who responded to my request, and I hope to visit the forum and interact more often in the future.

I hope you are all enjoying the summer cook out season!

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