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Just realized my slow cooker pork shoulder got so much better after I stopped opening the lid
For like a year I kept lifting the lid to check on things every hour or so. Then last fall I did a pork shoulder in my Crock-Pot for a party and forced myself to leave it alone for 6 hours straight. The difference was huge - it shredded way easier and stayed moist. Anyone else notice a big change when they just let it be?
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emma_murray494d agoMost Upvoted
Oh, you mean the universe doesn't collapse if you peek at dinner? Tell that to my old pork shoulder that ended up tough as shoe leather from my hourly lid-lifting habit. Actually had to buy a slow cooker with a glass lid just so I could stare at it without committing the cardinal sin of opening it. The meat practically fell apart the first time I let it cook undisturbed for a full workday. Now I just set a timer and pretend the kitchen doesn't exist until the buzzer goes off.
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Hold on, @emma_murray49 you bought a whole new slow cooker just so you could stare at the meat through glass? That's incredible, I never even thought of that as a solution. I just suffered through the dry pork every single time and blamed the recipe. Now I'm wondering if I should just tape a piece of clear plastic wrap over the lid of my old one and stare through that instead. Actually, that sounds like a terrible idea that would probably melt, so I guess I'll just join the "set the timer and run away" club with you guys.
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