There are a few thing missing here - coming from someone that has requests for my pork at events year after year... 1) apple cider vinegar, it's a must especially if you're from the South. I use a cup and no broth or coffee. Just rub it down with spices and pour the vinegar over the meat. 2) more hours. This should slow cook for 10-12 hours. I've made over a hundred of these things and it definitely needs more time. 3) Leave the fat on before cooking, and be sure it's on top when you put it in the pot. Trust me, it comes right off in the end and completely enhances the juiciness of the meat. There's no need to cut this in half at all. If you cook it as long as I do, the bone falls off, and the meat can be shredded with your fingers. This is better than a fork because you can feel any fat as you pull. Sometimes you can't tell it's fat unless by touch. I hate giving a bad rating but I know that 6-8 hours isn't nearly enough on low, so I'm going to give it four. Hope these comments help.
Was this review helpful?
33 users found this review helpful
There are a few thing missing here - coming from someone that has requests for my pork at...