So I bought pork shoulder, smeared the outside with cranberry sauce, and then doused it with Lindeman's Framboise Lambic (raspberry beer). Then it sat in that liquor for 10 hours in the slow cooker. The meat was awesomely tender, and one could definitely make out the raspberry (but not so much the cranberry, although it added a pretty shine). I really liked it, and was surprised that Kevin did too. The raspberry flavor reminded me of one of my favorite restaurant dishes, which is a raspberry crispy duck. Maybe next time I can try to make duck with framboise lambic and throw in a few fresh raspberries.
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