Cooking Pork in a Crockpot

[DeeOR401]

Season Pork throughly
( I cooked 2 very large pieces)
Set Crockpot to 300
Place Pork in crockpot
Add 8oz soy sauce
6 halves of onions
12oz of Raw Portobello mushrooms
8 Small potatoes
6oz of minced garlic
Each done as a layer I never mixed or try to blend the ingredients i literally just put each ingredient where it fits
I then placed foil on top and placed lid
Set it and forget it 300 for 3 hours
I only checked it once and the rest was history so good you must try your self next time I might carrots and Brussels sprouts
Ty

 

[dragnlaw]

Didn't know that there were Crockpots that had temperatures in degrees. Have only ever heard of Hi or Low. So which one is 300 degrees?

 

[caseydog]

Welcome.

Two large pieces of what cut of pork? Three hours at 300F, I'm guessing shoulder?

CD

 

[DeeOR401]

To be honest, I don’t know where I got my crockpot from, but it does have temperature settings on it and also I don’t know what kind of pork it was but I’m guessing shoulder. And if it doesn’t have temperature, I would just set it on high for three hours. It just came out so damn good.

 

[jennyema]

A cup of soy sauce is the only liquid ?

 

[knowledge keeper]

I'd definitely give making this a try next time!

 

[pepperhead212]

Welcome to the forum!

3 hrs @ 300° would be a very crisp piece of meat! 300° would only be possible in fat - the water would be pretty much gone. Maybe it means 200°?

 

[caseydog]

Welcome to the forum!

3 hrs @ 300° would be a very crisp piece of meat! 300° would only be possible in fat - the water would be pretty much gone. Maybe it means 200°?

The pork would definitely have to have some serious intramuscular fat, like a butt/shoulder. 300F still seems to be rather high for that long, but I've braised pork butt/shoulder in a DO at 250F for close to that long with a big chunk of meat.

Pork loin would be as dry as the Sahara cooked that way.

CD

 

[dragnlaw]

The cut of meat was not mentioned. Like others, I believe the meat must have had a serious fat cap. But even a 4 lb. roast, at 300 would probably be done in 2 hours, but would it be tender? again, depends on the cut. The fact it was not only in a crock pot with a lid, she also mentions covering with foil. Perhaps that is a contributing factor.

 

[caseydog]

The cut of meat was not mentioned. Like others, I believe the meat must have had a serious fat cap. But even a 4 lb. roast, at 300 would probably be done in 2 hours, but would it be tender? again, depends on the cut. The fact it was not only in a crock pot with a lid, she also mentions covering with foil. Perhaps that is a contributing factor.

With the meat on the bottom in some liquid, it was basically braising? If it was a butt/shoulder, the fat rendering should make it very tender -- probably fall-apart tender.

CD

 

[DeeOR401]

Season Pork throughly
( I cooked 2 very large pieces)
Set Crockpot to 300
Place Pork in crockpot
Add 8oz soy sauce
6 halves of onions
12oz of Raw Portobello mushrooms
8 Small potatoes
6oz of minced garlic
Each done as a layer I never mixed or try to blend the ingredients i literally just put each ingredient where it fits
I then placed foil on top and placed lid
Set it and forget it 300 for 3 hours
I only checked it once and the rest was history so good you must try your self next time I might carrots and Brussels sprouts
Ty

 

[DeeOR401]

This may be a roaster instead of a crockpot. I do apologize, but it looks small like a crockpot so I’m totally confused.

 

[dragnlaw]

that's a Roaster! not a crock pot. LOL

all's good no confusion... who cares - it worked!

 

[DeeOR401]

A cup of soy sauce is the only liquid ?

Yess

 

[DeeOR401]

that's a Roaster! not a crock pot. LOL

all's good no confusion... who cares - it worked!

I was just basically proud of myself for just throwing stuff together and making it work and thank you

 

[DeeOR401]

Welcome to the forum!

3 hrs @ 300° would be a very crisp piece of meat! 300° would only be possible in fat - the water would be pretty much gone. Maybe it means 200°?

But actually came out so tender it was falling apart

 

[DeeOR401]

A cup of soy sauce is the only liquid ?

Yes

 

[dragnlaw]

I think perhaps it worked because it was a tougher cut. It might have been a little overdone had it been a tender cut.

 

[caseydog]

But actually came out so tender it was falling apart

Ah, a roaster oven is a different thing. If the meat was falling apart, I am 99% sure the cut of pork you used was a butt/shoulder cut. It is a tough cut, unless you cook it for enough time for the connective tissue (collagen) in that meat to render into gelatin.

I am also guessing that the temperatures printed on the roaster are not NASA level accurate. The actual temperature was probably considerably lower.

CD

 

[Kathleen]

I love easy recipes! Welcome to DC!