kinda depends on how much meat you like in it too. thighs have far less meat than breasts of course, but sooooo much better flavor. Specially if ya get on the bone.
I'm a huge mushroom fan also, anyway I can get em.
I did a crockpot pork butt last night. Ok, I don't use recipes so sorry Rick, but try to play along.
3 cans cr of mushroom soup, or soup of choice for khassy lol
I'll say 3 - 3.5 cans of water, a little at a time and whisk in. If you put it all in at once, you'll slop it everywhere. Well, I will anyhow.
Lawry's season salt......shake til yur arm is tired. I'd say maybe 15 shakes from the large can
Garlic powder maybe 8 shakes
Onion Powder maybe 6 shakes. Shake these 3 into the soup mixture. You want it fairly runny, much thinner than you would for use for soup.
I use crock pot liners, that's up to you. Put liner in, add pork butt.......pour on soup. Cook on high for around 16 hours. I start mine the night before. Cooking it that long really breaks down the collagen in the meat, and particularly with mushroom soup makes the most incredible gravy to spoon over smashed taters.
Take the meat out, let it cool enough to handle. Pork butt has a lot of fat with meat hidden in the fat. So use your hands, you'll easily feel the difference between meat and fat when you're going through it. Shred the meat, put it back in. I typically do this once the meat is cooked, but before the 16 hr mark, but it really doesn't matter.
Ladle over smashed taters. I've never tried it with other soup, so not sure how it would be. Cr of broccoli might be a good one to try for khassy. I think a white soup base would be better than cr of chicken for gravy purposes, but dunno really
