Hi all, I'm the guy who contributed this recipe but no longer have the ability to access the account due to a hacker lol. Anyway, I wanted to address the consistency of the sauce. Yes, it's a bit watery, but I have a great fix. After removing the pork shoulder from the crock to shred it, use an immersion blender on the sauce remaining in the pot. Just whizz it all up. This will not only thicken the sauce but also more evenly distribute the flavors. Once done, add the shredded pork back to the pot. If you don't have an immersion blender, get one lol. Kidding. A regular blender would work too. Hope this helps!
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Hi all, I'm the guy who contributed this recipe but no longer have the ability to access the...