- Instead of fresh cloves of garlic I used store-bought minced garlic.
- The original recipe calls for 3lbs of pork shoulder, the smallest one I could find at the grocery was 4.5 lbs. While I’m on the topic of pork shoulder, I didn’t realize how fatty it was! I trimmed a handful of fat off the darn thing! Ick. If I could have convinced myself to spend the extra money I would have used a loin (which seemed less fatty). Hmph- Are loins less fatty?!
- I also went ahead and shredded the meat at 6 hours, then kept cooking it for another 2 hours. I was hoping to really soak up all the flavor from the sauce.