I was in no mood to wait upwards of 6 hours for my pork shoulder to reach pullability. So why did I put it in the crock pot, of all places???
In retrospect, I wasn’t thinking or really computed how long it would take. I watched a clip of Aarti Party on Hulu.com (I no longer pay for TV, but that’s a whole other story) where Aarti made pulled pork with her Indian twist, in 3 hours on the stove top. That’s what I love about her, she has given new purpose to all those odd spices that I collect in the pantry. And she very much deserved the top spot on The Next Food Network Star (which I did watch before my satellite subscription ended). Now how I came to the conclusion that a crock pot would be suitable for making a quick pork butt escapes me now. Direct, cuddling heat from the stove is just not the same as the low and slow wafting warmth of the crock pot.
An attempt to make haste of the matter was pure genius: put the pot part in the oven, a REALLY HOT oven!
If this were to happen in summer time, I would never think to use the oven. It heats up the house and the air conditioner has a hard enough time trying to keep me at Canadian levels of summer hot – not Texas levels of summer hot. I might as well live on the sun!
Anyways, the pork shoulder was a good 8-9 pounds, bone-in. It was thoroughly salted, peppered then shoved (literally) in to the crock pot. Extra flavours borrowed from Aarti: mango nectar, cumin, garam malasa and chipotle. It smells heavenly as the spices warm up and tickle your nose. Chilly Texas nights are perfect for cranking up the oven, akin to how grandma would have lit the wood stove to heat the house. You should put that energy to good use and fill your belly in the process!
Finally, after about 4 grueling hours, we had pork shoulder ready for tacos.
The crust was the first thing Hubby went for, nearly had to arm-wrestle for the darkest bits. That’s where the chipotle and spices fused to the meat, caramelizing the pork to a mouth-watering perfection.