The Ideal Amount Of Liquid To Use When Slow Cooking Pork, According To A Chef (2024)
Elizabeth Okosun
·3 min read
Slow-cooked pork is a down-South delicacy, and finding the best methods to cook it shouldn't be taken lightly. The quality of the barbecue sauce, the best seasonings for flavoring it, and even the proper amount of liquid to use are all things to take into consideration. The latter is an important part of getting the best pulled pork, so we spoke to an expert to determine the right amount of liquid to use for slow-cooker pork.
Pulled pork should be obscenely tender with a delicateness that melts into your mouth with each bite. It takes adding the perfect amount of liquid to achieve this, and Rich Parente, chef and owner of Clock Tower Grill in Brewster, New York, has the formula. "When slow-cooking pork, I usually use enough liquid to leave a quarter of the meat uncovered, which usually comes out to a half cup of liquid per pound of meat," he explains. The 2:1 ratio uses just enough liquid to make the pork succulent without entering the mushy category. Using too much liquid runs the risk of diminishing the flavors that you've added to the pork.
Although the top part of the pork isn't submerged, the steam from the slow cooker provides plenty of moisture. In the heat of the enclosure, the pork begins to "sweat," keeping the meat juicy. If you don't use enough liquid, you could potentially wind up with dry or even burnt pork.
Aside from barbecue sauce, something tangy and sweet is a good go-to for slow-cooked pork. Apple cider vinegar has the right amount of acidity to break down the fattiness and is equipped with a bright flavor that pairs beautifully with pork. Using liquids you would normally drink is also a good choice. A splash of apple cider is the key to tender and juicy pulled pork; it has a delicate tang that's tempered by sweetness. Plus, it's loaded with cinnamon, nutmeg, cloves, and other warming spices that produce delicious pork.
You can also marinate pork in Dr Pepper for optimal tenderness. Fizzy drinks easily turn a slab of pork shoulder into tender strips of pork. With the 23 flavors that Dr Pepper boasts, the pork is sure to be well-seasoned. For pork that's brighter in taste, spring for orange soda or juice. Beer also delivers a nice, subtle flavor to pork; use dark, nutty ones like porters and stouts to give the pork a boost of sweetness.
Since the pork has plenty of time to marinate in the slow cooker, you can also build flavor by combining various sauces and liquids. You can create any concoction you want as long as the final result follows Parente's 2:1 ratio. Worcestershire sauce with cola is a classic combo for slow-cooked pork, but barbecue sauce and orange juice, a pale ale and apple cider vinegar, or Dijon mustard and honey are equally as delicious combos.
"When slow-cooking pork, I usually use enough liquid to leave a quarter of the meat uncovered, which usually comes out to a half cup of liquid per pound of meat," he explains. The 2:1 ratio uses just enough liquid to make the pork succulent without entering the mushy category.
How much liquid do I add? Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.
You don't technically HAVE to add liquid into your slow cooker for pulled pork because the pork will generate moisture. However, we do recommend adding some kind of liquid to the crock pot to make sure things stay nice and moist.
Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.
A standard slow cooker size is 6 to 7-quarts and most slow cooker recipes are geared towards this common pot size. But sizes range from the smallest slow cooker, a 20-ounce mini crock pot, to the largest slow cooker on the market, a 10-quart extra large pot.
Naturally Occurring Moisture Content of Meat and Poultry
The muscle is approximately 75% water (although different cuts may have more or less water) and 20% protein, with the remaining 5% representing a combination of fat, carbohydrate, and minerals.
What Liquids Should You Use For Slow-Cooked Pork? Aside from barbecue sauce, something tangy and sweet is a good go-to for slow-cooked pork. Apple cider vinegar has the right amount of acidity to break down the fattiness and is equipped with a bright flavor that pairs beautifully with pork.
Slow cook pork chops anywhere from two to six hours on low heat. Know what texture to look for. Pork chops, when cooked, should have a tender and firm texture. Don't let the cooking liquid go to waste.
Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.
"It's important to add enough liquid to ensure the bottom of your dish doesn't burn." If your meal does burn, the chef said to avoid scraping the bottom of the pot while stirring and serving because it can give the entire dish a burnt flavor.
One pound of pulled pork will feed approximately 3 people (about 5 ounces per serving). Cooked pulled pork will loose about half of its weight as it cooks (so a 5 pound raw pork roast will cook down to 2.5 pounds of meat).
It should just cover the meat and vegetables. Don't overfill your slow cooker, or it may start leaking out the top, and the food won't cook so well. Half to two-thirds full is ideal – certainly no more than three-quarters.
If the recipe isn't optimized for a slow cooker, cut the amount of liquid by about 50%. When I'm cooking a pork roast or beef roast or whole chicken I usually don't add any liquid at all. People get freaked out when I tell them not to add liquid to a roast…don't! It's ok.
If it comes to serving and you open your slow cooker to find a watery sauce, never fear we have an easy answer. Take the lid off, turn the machine up to high heat and leave it for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce.
Because your slow cooker will have a tightly sealed lid, the liquid won't evaporate so if you're adapting a standard recipe, it's best to reduce the liquid by roughly a third. It should just cover the meat and vegetables.
Add stock, water or other liquids, making sure there is enough to come up 1-2cm from the base of the slow cooker bowl. Cover with the lid and cook on High for 4-5 hours or Low for 5-8 hours, or until the meat is tender and pulls apart easily with a fork.
While it WILL make things just as tender, it takes a lot longer and usually dries your meat out a bit more. Meat is tender and delicious when cooked in a slow cooker or crockpot. To keep the meat moist, add a small amount of water and keep the lid shut.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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