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Old 03-30-2010, 06:15 PM   #11
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Next one I do will be in the smoker I think.
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Old 03-30-2010, 06:27 PM   #12
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I don't have a smoker so I do mine in the oven. That gives me nice 'bark'. I also add some liquid smoke to a mop sauce I make to get s little smoke flavor.

I do two at a time and freeze it. Might as well take advantage of the twelve hours of the oven's on.
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Old 03-30-2010, 08:16 PM   #13
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Your rub looks yummy...I plan to try one the next one I do...I think you guys will love it.
cj
Yeah, it smelled very good even when the pork was raw. And it keeps smelling better. Might have to get up in the middle of the night and check it!

Andy, I'll have to keep the oven in mind. But next time I'll probably try it on the weekend so the smoker will come into play.
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Old 03-30-2010, 09:32 PM   #14
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For those of us not in the US what is a Boston Butt?
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Old 03-30-2010, 09:35 PM   #15
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Pork shoulder.
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Old 03-30-2010, 09:50 PM   #16
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Pork shoulder.
Ok, tks.

Vagriller, do you add any liquid to the crock pot? or just throw the rubbed shoulder in?
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Old 03-30-2010, 10:01 PM   #17
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I love the crock pot for a winter version but summer is all about the slow slow charcoal roast.
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Old 03-30-2010, 10:10 PM   #18
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Ok, tks.

Vagriller, do you add any liquid to the crock pot? or just throw the rubbed shoulder in?
I just threw it in there. Should I put some liquid in?
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Old 03-30-2010, 10:12 PM   #19
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It should make a lot of its own liquid but if you are looking to super tenderize it you can add a couple of tablespoons of vinegar.
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Old 03-30-2010, 10:17 PM   #20
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Red wine vinegar, apple cider, or white vinegar?
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