I have a recipe for Chinese BBQ pork that starts out in the slow cooker and finishes under the broiler to caramelize a sauce. The recipe says to cook in the slow cooker "until just tender".
After the slow cooker, the pork gets repeatedly flipped, coated and put under the broiler for a total of 15 minutes, so definitely some additional cooking here after the slow cooker and even after the broiler while it rests.
Any suggestions for a target internal temperature to pull from the slow cooker?
Thanks for any feedback-
After the slow cooker, the pork gets repeatedly flipped, coated and put under the broiler for a total of 15 minutes, so definitely some additional cooking here after the slow cooker and even after the broiler while it rests.
Any suggestions for a target internal temperature to pull from the slow cooker?
Thanks for any feedback-