Getting saucy for sure

One thing we never get tired of is trying the different combinations of sauces and flavors, and how they work with different types of meat. Generally, what I will do is put a cut of meat in the crock pot or on the grill with some good seasoning. Then, pick out a few sauces to get some opinions and see what is generally enjoyed by most in our "test kitchen". I decided this morning that tonight was going to be one of those nights. After putting pork shoulder into the crock pot, the sauce selection for the night was as follows:

Would it be the new Plum Teriyaki Sauce or standard go-to's
Pomegranate Chipotle Sauce or Bayou Bourbon Glaze?

Once the pork was fully cooked, had sufficiently rested to ensure it was as juicy as possible, it was pulled apart for serving. My personal choice was to try the new for fall Plum Teriyaki Sauce first. The balance of subtle sweet and a little tang of teriyaki was a great addition to the meat. Since the meat was being paired with a rice/veggie combo anyway, it was perfect. And yes, some of the Plum Teriyaki did eventually make its way to impart further flavor with the rice and veggies for the last few bites.

 

I did have a few bites with the other sauces too because, well, I felt I owed it to both the meat and the sauces. All were good. As a general review, the Bayou Bourbon is usually tops in the house no matter what is being served. Tonight the Plum Teriyaki was number two and Pomegranate Chipotle a close third. The complete details on meal prep are below.

Saucy Pulled Pork
4 to 5 lb. pork shoulder
Seasoned Salt to taste (2 to 3 Tbsp.)
Onion Onion to taste (2 to 3 Tbsp.)
Tastefully Simple sauce of choice

Place pork shoulder in crock pot, season well with both seasonings on all sides. With fat cap on top, place lid on crock pot and turn on low for 8 hours. When done, place on cutting board and let rest for 15 to 20 minutes. Remove fat cap, pull apart and then, with Tastefully Sauce of choice, pour sauce over meat to serve.