Beyond the Oven

After the initial success of making pulled pork, I felt the urge to try another recipe! This time, I tried a crockpot version from 150 Best Slow Cooker Recipes by Judith Finlayson which was pretty easy to make. Incidentally, I already had this recipe lying around. This version of pulled pork was even easier to make because I didn't need to mind the crockpot. Plus, the sauce is cooked up at the same time the pork is so there is no need for that extra step.

The verdict? My parents said it tasted similar to other one while my mom added that the other one tasted a bit better possibly because the other one was more tender. Well, at least it was still good. I also served these up on Moomie's hamburger buns again except this time, they inexplicably tasted even more delicious! Hooray! The downside of using the crockpot is that the fat oozed out into the sauce and had to be removed whereas in the oven version, I just plucked the meat out of the fat as the sauce is made separately. Like last time, I had already defatted the thickest slabs of fat. My mom also said the sauce on oven version was better too so I guess overall, the other recipe is superior. At least both methods are easy to make but with the crock, I'd feel better about leaving it alone for 6 hours than an unattended oven. This is definitely a great alternative when time is short (or at least effort per unit of time). It also meant it was easier to manage the oven since it wasn't occupied with pork before the hamburger buns go in. Behold the meat in the midst of being pulled: