The: I'm broke and prefer to smoke but gotta eat on the cheap crock pot thread

NY Strip Steak Stew

 

Looks great

 

Well... recipe?

 

Trying out my Crock Pot right now for the first time cooking pork shoulder....

I have a 7-quart size, and the recipe called for 3-4 lbs of pork shoulder on low for 10-12 hours. I put in 4lbs and I set it for 12 hours. Should I stop it before that? I am not sure on the slow cooker size vs amount of pork ratio and how that may or may not affect the cooking time.

Any ideas?

 

I would check after 10 hours

 

I wouldn't worry about it. Most pork shoulder recipes for a crock call for shredding it in the end. It'll only get better with time.

 

Thanks. Yep this one calls for shredding at the end I just wasn’t sure if the difference between 10 and 12 hours would dry it out too much.

 

All the rendered fat will be in liquid form at the bottom so if you shred it in the liquid there’s no way it’ll be dry.

I like to pan fry crock pot pork and make tacos!

take pics and let us know how it turns out.

 

Thanks guys...

quick question (as this is almost finished cooking)....

There is a LOT of liquid now as @nDub mentioned, in the crock pot....do I save that for anything? Or toss it after? Also, should I shred this in the crock pot itself? Or take the pork out and shred it elsewhere? The recipe says to remove it and shred it on a cutting board, but not sure...

 

I shred it in the crock pot.
Depending on the amount of fluid I might pour some off.

 

I usually shred in one of those disposable aluminum pans. For nothing else other than extra space.

 

definitely not too dry...if anything too moist...fell right apart! Tastes great

 

Well my $20 Amazon Christmas deal crock pot lasted a year but crapped out last week. I was going to buy another one but then I remembered I have an instapot. First time using the slow cooker feature.

Makings for Italian meat sandwiches.

 

Yeah I don't even use any of my crockpots anymore. If doing low and slow I just use the IP.

I make tater tot hot dish for work every year for our office Christmas pot luck. The IP is a lot more secure to carry with the locking lid on it than any slow cooker that I own.

When using it as a slow cooker I use a

$35 Instant Pot Ceramic Inner Cooking Pot 8-Qt, Non-Stick Coated Interior, Rice Cooker, Cooking Pot for Slow Cooking, Gray

non stick bowl instead of the SS one that comes with it.

And

$22 Instant Pot Tempered Glass Lid, 10.2-In, 8-Qt, Cooking Pot Lid, Stainless Steel Handle and Rim, Clear

slow cooker lid. For reheating fast I will use the factory IP lid, it takes a lot longer with the slow cooker lid when reheating but for slow cooking is better IMO.

But the thing I use most is a

The Original Hatrigo Steamer Basket for Pressure Cooker Accessories 6qt [3qt 8qt avail] Compatible with Instant Pot Accessories 6 qt, Ninja Foodi, Other Pressure Cookers, Silicone Handle, IP 6 Quart

steamer basket for hard boiled eggs once a week. Have no idea why or how but it makes the easiest to peel hard boiled eggs ever.

 

I didn't know there's all this good stuff for IPs! Thanks!

 

Between the IP and the Air Fryer we haven’t used barely anything else this winter. Well we have used the electric skillet some lol. I did spaghetti again last night. Way faster and single pot.

 

I must be confused. All of the IP recipes leave the meat super dry and tough. Am I missing something?

 

you following recipes?

 

Something isn’t right then. If anything we’ve had recipes where the meat was too tender for my liking. What have you tried?