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Just out of curiosity, why didn't you go with a more flavorful liquid? Veggie stock? Nice mexican beer? But water. Just didn't have anything else or?
Didn't really need it. The flavor came out pretty well just from the fat dripping over the meat for 7 hours.
Originally Posted by y8s
BTW Joe, do you pre-brown your pork before sticking it in the pot or do you give up flavor like a sucker?
Again, I was planning to shred the pork and then mix it with sauce, so no. If I were doing something simpler like Carnitas, then yes, I'd pan-sear it first.
faelflora (of all people) sent me a link about how crock pots are inferior to other low and slow cooking methods because they do not generate the most flavor.
One is that, with a crock-pot, I can prep the meat the night before and put the whole pot into the fridge, pull it out the next morning and stick it on the cooker before I leave, log in with my phone and turn it on around 11am or noon (thanks, Con Ed), and arrive home in the evening just as it's finished. Can't do that with the main oven.
The other is a quote from the website linked to above:
"This may seem like a good thing, but in practice, it means that a slow cooker cooks, well, more slowly, and in most cases never achieves the same results as foods cooked in a Dutch oven. Vegetables remain firmer. Meat remains tougher."
Meat remains tougher?
I can toss the toughest cut of beef into that thing, and after 8 hours it'll literally slide right off the bone. 7 hours for a pound and a half pork loin and I can shred it with my fingers (or, more preferably, two forks, as I don't like burning my fingers on hot pork.)
I totally buy the whole malliard reaction thing, and like I said, I'm only doing sauce-based meat recipes in here, not stuff like carnitas or brisket in which the browning of the meat is crucial.
Might be funny if it were actually even semi true, but from what I saw, it was mostly 30 year-ish old fit women in stretchy black leggings, some kids, some men.
Learning random things by Googling someone's sticker:
Sanskrit is a polysemic language and as such, this mantra has multiple interpretations all of which may be considered as correct. "Hare" can be interpreted as either the vocative form of Hari, another name of Vishnu meaning "he who removes illusion". Another interpretation is as the vocative of Harā,[5] a name of Rādhā,[6] Krishna's eternal consort or His energy (Krishna's Shakti). According to A. C. Bhaktivedanta Swami Prabhupada, Harā refers to "the energy/shakti of Supreme Personality of Godhead" while Krishna and Rama refer to Supreme Godhead Himself, meaning "He who is All-Attractive" and "He who is the Source of All Pleasure".[7][8] In the hymn Vishnu Sahasranama spoken by Bhishma in praise of Krishna after the Kurukshetra War, Krishna is also called Rama.[9]
Learning random things by Googling someone's sticker:
Sanskrit is a polysemic language and as such, this mantra has multiple interpretations all of which may be considered as correct. "Hare" can be interpreted as either the vocative form of Hari, another name of Vishnu meaning "he who removes illusion". Another interpretation is as the vocative of Harā,[5] a name of Rādhā,[6] Krishna's eternal consort or His energy (Krishna's Shakti). According to A. C. Bhaktivedanta Swami Prabhupada, Harā refers to "the energy/shakti of Supreme Personality of Godhead" while Krishna and Rama refer to Supreme Godhead Himself, meaning "He who is All-Attractive" and "He who is the Source of All Pleasure".[7][8] In the hymn Vishnu Sahasranama spoken by Bhishma in praise of Krishna after the Kurukshetra War, Krishna is also called Rama.[9]
FEATURING:
The Gay Mens Chorus of Los Angeles -- Dr. Joseph Nadeau, Artistic Director
The West Los Angeles Childrens Choir -- Barbara Klaskin Silburg, Artistic Director
The Argus Quartet
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