Wow....I just looked at that recipe with a critical eye.....that will be a mucky mess...it will be something like an egg strata without the eggs...It will be too soft to pack into a rolled pork roast....if you put in 3 cups of milk! I would only add as much liquid as you need to moisten....and that liquid wouldn't be milk but broth. Teh fruits and vegetables sound wonderful together....but then it goes and adds a lot of bread and milk. I'll bet it would be good baked in a casserole though and served as a side.

Well, here is what I am doing. I have it in the crockpot now. Everyone's recipes sound good, but I had all of these ingredients on hand. Didn't want to make the trip into town if I didn't have to. I made it simpler by coating the pork with the rub mixture, then placing in the crockpot and adding some of the basting sauce. I made the BBQ sauce, too, and will probably mix some of it with the pork before I freeze it. I'll let you know how it turns out. Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce Courtesy Emeril Lagasse 1 boneless pork butt, about 4 pounds 3 tablespoons dark brown sugar 2 tablespoons Essence 1 tablespoon salt 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon freshly ground black pepper 1 tablespoon cayenne Wet Mop Basting Sauce, recipe follows Barbecue Sauce, recipe follows Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight. Preheat an oven or smoker to 225 degrees F. Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with coleslaw. Serve with additional Barbecue Sauce on the side. Wet Mop Basting Sauce: 1 cup white vinegar 1 cup apple cider vinegar 1 tablespoon dark brown sugar 1 tablespoon red pepper flakes 1 tablespoon cracked black pepper 1 tablespoon salt The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight. Yield: 2 1/4 cups Barbecue Sauce: 1 cup apple cider vinegar 1 cup ketchup 3 tablespoons packed dark brown sugar 1 tablespoon yellow mustard 1 tablespoon molasses 1 teaspoon salt 1/2 teaspoon dried crushed red pepper In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste. Yield: about 2 cups Linda

Do you cook it with the crackling? I'd be tempted to marinate it in some dry cider, honey and garlic after having scored the skin. Then slow roasted with some of the marinade added after alot of the fat has drained away and poured off, then more honey near the end, so that it doesn't burn and turn bitter. If you cook it without the skin, then I'd marinate it, then put veggies in the bottom of an oven dish, brown the meat and lay it on top of the veggies mixed with the honey/cider marinade and cover it and slow cook. But, I think you would end up with a fattier dish. How lean pork belly can you get?

Dcarch, your crackling looks great! Without the glaze, it tastes, well, porky! Soft, full of flavourn not at all mushy, though. Without the glaze, it looks like my top photo but not shiny.It wasn't very pink, in fact. Here's what's left after 2 days. Perhaps it's the different types of pig? The circulator is an Anova, John.