tag:blogger.com,1999:blog-513595783196283182.post8231164268770106846..comments2023-11-03T19:57:07.100+11:00Comments on Family of Foodies: Pork shoulderCamilla Bakerhttp://www.blogger.com/profile/07864345613638162188noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-513595783196283182.post-83835401179648238662009-05-01T07:32:00.000+10:002009-05-01T07:32:00.000+10:00Pulled venison sounds delicious, especially if the...Pulled venison sounds delicious, especially if the meat is as good as the lot you gave us last year.<br />Your right, MOST other recipes use the method of adding the BBQ sauce after the lengthy cooking period and that is going to give you a much richer flavour. The reason I did mine this way was to keep it quick (if you can say that for a slow cooker?) and simple. Because you are boiling the Camilla Bakerhttps://www.blogger.com/profile/07864345613638162188noreply@blogger.comtag:blogger.com,1999:blog-513595783196283182.post-4300681729537222982009-05-01T04:07:00.000+10:002009-05-01T04:07:00.000+10:00Inspired by this post, I'm making "pulled pork" ou...Inspired by this post, I'm making "pulled pork" out of a venison roast. Your recipe calls for slow cooking all the ingredients together, but other pulled pork recipes I've seen call for slow roasting the meat first, then shredding it, then slowroasting it again with all the BBQ flavors for another hour or so. Is there a difference between one method vs. the other? Does the BBQ retain more flavor Jessie Khttp://www.jessieknadler.comnoreply@blogger.com