Best gravy boats & stands according to redditors

I used to use a 3 ounce ladle and a lot of patience, but after much recommendation, I got this thing for home, and I haven't regretted it.

If I'm making a stock, though, I'll cool it and remove the fat cap right before use.

I have one of these and it'll separate oil, kind of...It doesn't actually separate anything. It just makes it easy to know when to stop pouring and the spout starts the bottom so you'll pour the liquid at the bottom first.

They're handy.

This great recipe is based off ATK's Slow Cooker Revolution recipe for Everyday Shredded Pork Filling:

2 medium Spanish onions, finely diced

1/4 cup Adobo chili powder (regular is OK as well)

2 Tbs canola oil

1/2 head garlic, minced

1/2 can of chipotles in adobo sauce, finely chopped

1 Tbs coriander

1 1/2 Tbs cumin


1 14-15 oz can crushed tomatoes

1 Tbp tomato paste

2 tsp brown sugar

1x 4 1/2 lb bone-in pork butt

In a large skillet, combine the oil, onions, garlic, chili powder, coriander, and cumin over medium heat, stirring occasionally until the onions and garlic have softened. Add the chipotles and adobo sauce and sweat for 3-4 minutes longer. Put this mixture into your slow-cooker.

Add the crushed tomatoes, tomato paste, and sugar to the slow-cooker, and stir to mix everything up.

Trim the fat and/or skin from the pork butt. Add the meat to the slowcooker, and put the skin/fat in the skillet you've just emptied. Render the fat from the skin by cooking over low heat. Add salt and pepper to each side of the skin.

Put the trimmed pork butt into your slowcooker, and turn the heat on low.

Once the skin has rendered, take it out of your skillet and add it to the slowcooker. Discard the liquid fat left behind in your skillet.

Cook on low for 7-8 hours.

Using tongs, remove the pork from your slow-cooker and transfer to a large bowl. Be careful as it'll be literally falling off the bone at this point.

Transfer what remains in your slowcooker to a fat separator.

Once the meat has cooled enough to make handling it tolerable, shred it. Add the liquid from the fat separator (you don't have to add it all - I usually add about 2/3 of it) to make the shredded meat nice and juicy.

Now you have your pulled pork - all that remains is to construct your tacos. For my version, I heated up small flour tortillas, and added:

-Shredded red cabbage

-Sliced jalapenos

-Diced avocado

-Sour cream


You have a wealth of toppings to choose from, so experiment! I'm thinking that next time I'll try radishes, cilantro, queso fresco, and napa cabbage.