Slow Cooking
Nothing I ever cooked in the slow cooker tasted like anything other than canned tuna. I’ve done whole chickens and meatloaf and stew…it all came out like either caramelized tar or canned tuna.
But today we discovered a trick. At Mark’s insistance, we purchased a pork roast and we set out to make pulled pork for bbq sandwiches. I put that half-frozen hunk of meat into the slow cooker and we set it for “Keep Warm”. At “Keep Warm” for 8 hours and then high for 30 minutes, you get a perfectly lovely piece of meat.
Nothing I ever cooked in the slow cooker tasted like anything other than canned tuna. I’ve done whole chickens and meatloaf and stew…it all came out like either caramelized tar or canned tuna.
But today we discovered a trick. At Mark’s insistance, we purchased a pork roast and we set out to make pulled pork for bbq sandwiches. I put that half-frozen hunk of meat into the slow cooker and we set it for “Keep Warm”. At “Keep Warm” for 8 hours and then high for 30 minutes, you get a perfectly lovely piece of meat.
Who would have thunk?
No comments:
Post a Comment