In the past I have made carnitas by simple putting a pork tri-tip in a baking pan, sprinkling with S&P, and putting in the oven at 275 for at least 6 hrs. Can I duplicate this with the crock? Is it ok to put in the meat with no liquid (in the oven it produces quite a bit on it's own as it cooks)?
Thanks!
Thanks!
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Re: Another pork question...
Tue, March 11, 2008 - 11:41 AMHere's some articles on converting baking recipes to crock recipes:
allrecipes.com/HowTo/Slow...Detail.aspx
allrecipes.com/HowTo/Slow...Detail.aspx
I'm not sure about cooking without any liquid at all though...
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Re: Another pork question...
Tue, March 11, 2008 - 1:05 PMI cooked a brisket in a crock pot liner (gasp!) with no extra liquid. I rubbed it with liquid smoke and seasoned salt first. After 8 hours it created a lot of liquid. I pulled the meat from the bag, shredded it and put it back in the crock pot with some BBQ sauce. It was amazing.
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Re: Another pork question...
Tue, March 11, 2008 - 5:55 PMI am very curious to know where you found a PORK tri-tip, since that term usually refers to a beef cut. Maybe you meant a shoulder or loin?
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Re: Another pork question...
Wed, March 12, 2008 - 11:30 PMNope, it's a tri-tip. Never heard of it until I found it at my market (I live in Ventura Co, CA). I tried it because the overall appearance seemed very lean. It's wonderful for carnitas.
I think I may give it a shot. Like I said, in the oven it produced quite a bit of liquid, uncovered, so in the crock I should get even more. If it works, the only downside I can think of is that I won't get the crunchy edges that baking uncovered in the oven produces.
Thanks, guys! -
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Re: Another pork question...
Thu, March 13, 2008 - 9:42 AMGo for it and let us know how it turns out! -
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Re: Another pork question...
Thu, March 13, 2008 - 9:03 PMI was going to do it today, but schedule did not permit. I'll try it sometime next week and let you know how it goes.
:)
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Re: Another pork question...
Fri, March 21, 2008 - 7:25 AMI tried this yesterday, and...
Oh.
My.
Gawd.
It came out so... magically delicious... :)
Just stuck the meat in, no liquid, sprinkled with lots of salt and pepper, turned it on high, and had dinner 8 hours later. I did open the lid about four times within the first hour and a half or so, to make sure I wasn't doing any damage. At last check there was finally some liquid in the bottom. Checked again at about four hours, lots of liquid. Checked at about 8 hours, this time touching the meat for the first time to see where we were at. It just fell apart! Time to eat!
Knowing now that this will work beautifully, next time I won't touch the lid for at least 8 hours... -
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Re: Another pork question...
Fri, March 21, 2008 - 1:44 PMOh, and I even got quite a bit of the crunchy edges that I so love! -
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Re: Another pork question...
Sat, March 22, 2008 - 9:34 AMI have dumped a bottle of salsa verde in the crock with a pork roast and let be - yum! Shred,s erve with tortillas, beans, and avocado.
I've heard that every time you open the lid, you add 30 minutes of cooking. FYI. -
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Re: Another pork question...
Tue, March 25, 2008 - 1:13 AMno, you don't add 30 minutes, maybe 5. But the smell that comes from the combo you described is heaven! ive done it alot. -
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Re: Another pork question...
Tue, March 25, 2008 - 1:14 AMunless you stare at the creation of food love for 10 minutes at a time, which may be understandable, lol.
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Re: Another pork question...
Tue, March 25, 2008 - 8:37 AM>>no, you don't add 30 minutes, maybe 5.<
The cookbook I got with my crock says 20 minutes because the airlock/heat/humidity is compromised every time you lift the lid. I kept saying that to my sister, which made her leave it alone the first time she was over and we used it. :) True, it's probably an exaggeration, but it also prevents people from constantly checking.
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Re: Another pork question...
Tue, March 25, 2008 - 7:11 PMI tried it.
AND LOVED IT!!!!!
This will now be added into my records. Came home tonight and the smell was fabulous. I have just finished my second helping...
Thank you!
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