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  1. I am SO glad I didn't add extra liquid last night. I started cooking my pulled pork in the slow cooker yesterday and before bed it was almost dry, but I could see the onions were not mushy, so I didn't add any liquid (recipe said not to), I was afraid it was going to burn dry overnight. I didn't have all the spices in the recipe (we don't have many powders here that aren't full of crap) so my spices were ground cumin, ground coriander and a two dried chipotle chillies cut into smallish chunks. I put the pork on a bed of small pickling onions (a yellow onion you can fit in your mouth, almost). This morning it was soft and tender but the crockpot is about half full of liquid. It's short an hour or so of cooking time, but not sure whether to cook it in the liquid or dry it out somehow. I wasn't sure what to do, so I popped it in the fridge and went to work. Now it's ice cold and has a thick layer of fat floating on the top of the liquid. What should I do? Drain off the liquid and crisp up the meat a bit in a pan? Remove the fat layer? Warm it up, shred it and to heck with the extra liquid? Does anyone season the pulled pork after it's cooked? Does anyone cook it until it's crispy? (not sure if this is fried, or just dried out) I'm Australian, so my experience of pulled pork is limited to Mexican restaurants. My butcher assured me I have the right meat cut (called the Forequarter Pork Roast here), but he's never had pulled pork. It came in a butchers string net (I cut this off this morning, meat is nice and soft and has that proper "pulled apart" look to it), but I think thie net is more for keeping the shape if you cook it as a roast.