This is from a recipe lifted from Cooks.com. As simple as their recipe was, it wasn’t simple enough for me – and they are certainly fat phobic – which I am not.
Important to note: make sure the pork shoulder you buy fits in the crock pot! I have the larger, oval version and it barely fit with the top not quite touching the rim. My suggestion is to go for the smaller sizes.
The modified recipe was as follows:
1 pork shoulder
2 cups red wine vinegar
2 tablespoons Lea & Perrins Sauce
2 teaspoons salt
2 tablespoons cayenne pepper
2 teaspoons thyme
6 tablespoons brown mustard
6 shakes of Tabasco sauce
I put the shoulder in, poured the ingredients mixed in a separate bowl over the top, and put the crock pot on high at about 11am, figuring 8 hours will give me our evening meal.
After about 2 hours, the top began to bulge – I suppose the meat expanded? As a crock pot doesn’t do it’s magic with the top off, I had to jerk around with the loin to make it fit. After dealing with the top issue, it was ok for a few more hours until the juices began to overflow. I took out 8 ladles of the stuff and the rest of the cooking was uneventful.
I let it cook for 9 hours. The pork came out fall-off-the-bone tender and with a mild flavor – not what I’d expected with the ingredients, which mellowed considerably in the long cook time.
The ‘soup’ left by this cooking, with the pork fat, the vinegar, and the hot pepper, makes a fine hot and sour soup.
OK for induction.