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Started By
Message
Using a crockpot without liquid.
Posted on 5/14/13 at 12:23 am
Posted on 5/14/13 at 12:23 am
I'm trying a recipe tomorrow for pulled pork. I read comments about the recipe and several people said they put chuck roast in for a few hours first so they could drain the fat before adding sauce. I don't want it super greasy but I've always heard you have to put some sort of liquid in the pot. Should I add a little water the first couple of hours before adding the sauce or will the fat come out quick enough so it won't be a problem?
8
Posted on 5/14/13 at 12:35 am to tween the hedges
I've never had a problem without water, but I always cook mine on low. If you add water you just end up draining it off anyway. I've even put frozen roasts in on low and they turn out great.
Posted on 5/14/13 at 12:45 am to tween the hedges
For years, I thought that any meat cooked in a crock pot had to be completely submerged in liquid, and it turned out pretty darned tasty so I continued doing so. I then stumbled across a crock pot baby back rib recipe which used absolutely no liquid at all. Just apply your favorite dry rub and toss into the crock, using a light spray of oil so it doesn't stick. In about 7+ hours on low, you've got some darned fine ribs that you could eat just like that, or whack into the oven for a few minutes for texture or to add any sauce you might like.
Posted on 5/14/13 at 12:49 am to tween the hedges
Wrap it in tin foil so its not directly exposed to the metal and it won't burn or dry out. Let it cook for a few hours, scoop however much grease you feel you want to, then add whatever liquid you intend to put in.
Posted on 5/14/13 at 1:06 am to kfizzle85
Just used my crockpot with roast for first time and had submerged it. Turned out pretty good. Looking forward to hearing other people's responses to trying thongs with no liquid.
Posted on 5/14/13 at 1:10 am to Moist Tiger
It's amazing how little liquid is needed. If onions or other root veggies are added, they will create their own liquid.
I'm becoming more of a crock pot fan every time I use it.
I'm becoming more of a crock pot fan every time I use it.
Posted on 5/14/13 at 6:53 am to Moist Tiger
quote:
Moist Tiger
I prefer my thongs with liquid.
Posted on 5/14/13 at 7:20 am to tween the hedges
With a chuck roast, I only add cream of mushroom. No water. Roasts like chuck and butts need no added fluid. We use the soup just because we like it.
Posted on 5/14/13 at 7:20 am to tween the hedges
More liquid = diluted flavor.
Typically, I'll sautee my vegetables in a skillet, then deglaze with beer, wine stock, etc. When deglazing, I'll keep adding liquid bit by bit and reducing. When I place my roast in to the crockpot, I try not to have liquid coming up anymore than halfway up the roast. It's amazing how much water the meat itself releases.
Cook on low. Check your roast after a few hours. If it looks like you're running out of liquid, just add a bit more.
Typically, I'll sautee my vegetables in a skillet, then deglaze with beer, wine stock, etc. When deglazing, I'll keep adding liquid bit by bit and reducing. When I place my roast in to the crockpot, I try not to have liquid coming up anymore than halfway up the roast. It's amazing how much water the meat itself releases.
Cook on low. Check your roast after a few hours. If it looks like you're running out of liquid, just add a bit more.
Posted on 5/14/13 at 9:23 am to tween the hedges
Use a liquid!
For pulled pork, I use beef stock and worcestershire, and add seasonings. If you want some 'burnt end' type bits, brown the roast in a skillet on high heat until you get some very dark brown/black char. Leave the skillet alone for now.
Add the roast to the crock pot with above liquids about half way up the roast. Low for about 5 hours, flip it, and let it go on low until it falls apart. Or medium for about 3 hours and then flip and let it go.
Put the pork in a strainer and let it strain the juices out until you get the level of 'juiciness' desired.
Put the remaining liquids in the skillet and deglaze. Reduce by half to get an amazing tasting sauce (or the beginnings of homemade bbq sauce). Add your favorite thickening ingredient for an amazing gravy.
For pulled pork, I use beef stock and worcestershire, and add seasonings. If you want some 'burnt end' type bits, brown the roast in a skillet on high heat until you get some very dark brown/black char. Leave the skillet alone for now.
Add the roast to the crock pot with above liquids about half way up the roast. Low for about 5 hours, flip it, and let it go on low until it falls apart. Or medium for about 3 hours and then flip and let it go.
Put the pork in a strainer and let it strain the juices out until you get the level of 'juiciness' desired.
Put the remaining liquids in the skillet and deglaze. Reduce by half to get an amazing tasting sauce (or the beginnings of homemade bbq sauce). Add your favorite thickening ingredient for an amazing gravy.
Posted on 5/14/13 at 9:29 am to tween the hedges
I have been experimenting with what liquid I mix in with my roast/butt. Last time I used a combo of apple sauce/root beer. Honestly it really doesnt matter what you put in with it.
Posted on 5/14/13 at 9:31 am to hiltacular
quote:
Honestly it really doesnt matter what you put in with it.
this but I put a small amount of crab boil to add some kick to it
Posted on 5/14/13 at 10:02 am to tween the hedges
Just enough liquid not to burn initially is the only thing needed. Most roasts/shoulders/etc will sweat down enough fat/water to keep it moist in there.
Posted on 5/14/13 at 10:34 am to LSUAfro
I like the "pot liquor" so typically I don't do dry crockpot cooking. I deglaze my browning pot with some apple juice or beef/chicken stock and put liquid in the crockpot so I can sop it up later with some eatin' bread....Damn I'm fat!
Posted on 5/14/13 at 4:33 pm to Tiger inTampa
One more question...it calls for 8-10 hours with a 4 lb roast. I used 2 pounds instead. How much should that alter the cook time?
Posted on 5/14/13 at 5:05 pm to LSUAfro
When i do a chuck roast in the slow cooker, I put it in on 5 and leave it for about 30 minutes. I pour out what cooks out in that short time. It's a good bit. I cannot even imagine adding more fluid. Boiled meat...eeeuuuuuw
Posted on 5/14/13 at 5:12 pm to AlxTgr
Well it's a BBQ recipe. I just put it in with a little oil for 2 hours, drained the fat, and then added the homemade sauce and it's been going for about 3 and a half now.
I'm still curious as how much to cut the time since I'm doing a 2 lb roast and the recipe says 8-10 hours but that was for a 4lb roast. I'm thinking about letting it go 6 and then pulling the meat apart and throwing it back in the sauce for an hour.
I'm still curious as how much to cut the time since I'm doing a 2 lb roast and the recipe says 8-10 hours but that was for a 4lb roast. I'm thinking about letting it go 6 and then pulling the meat apart and throwing it back in the sauce for an hour.
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