I always make my pulled pork the same way, with a little bit of Worcestershire/apple cider vinegar. I usually use just enough to cover the bottom, but this time since I am cooking 2 butts at once, I added a little extra. Keep in mind this is 35 minutes after I turned on the pot, and it def wasn’t that high when I first put them in, but knowing more juices will come out as it cooks, I am wondering if I should pour a little out. Thank you!
by Careful-Concert-6192
18 Comments
You can but I typically don’t.
I just let it cook and drain later, if necessary.
Nah it’ll be fine. You’re effectively braising the meat.
I can’t really tell how much liquid that is. But, I’m thinking no, it’s not too much. One thing I do when I have too much liquid is take the lid off for the remaining hour or so that I let it cook. This let’s more liquid evaporate.
I’d wait until it’s done if you wanna drain a bit
Its fine, Im probably adding more.
Did you not brown it first?
No pee in it to fill it more… it’ll give your meat that extra wang you were looking for
It’s fine.
It will be fine. You doubled the meat but did you double the liquid? It’s just twice as much liquid displacement that makes it look super watery.
More is better than not enough.
Most roasts I have are dry as hell because folks don’t add enough.
It’ll be ok but you don’t want anywhere near that much liquid in a slow cooker for a hunk of meat.
Save the stock for a soup. I do slow cooked Gammon with a mustard powder, garlic and cracked black pepper rub, I freeze the stock for when I make pea and ham soup
Depends on whether this is brains or not. Is it 🧠?
no
Yes
It’s fine. You can drain some off when it’s done if you’d like. This is a style of cooking that really does not need to be very precise.
I’ll top it off when I know we are going to have a cold snap. Makes the best broth for my veggie beef soup.
It’s your pot and you are the cook. How you prefer it is the way to make it. Some you’ll find use little to nothing. I make a thick sauce with a bottled BBQ sauce adding Worchester, Tabasco, liquid smoke, soy sauce, A1, Cayenne, onion salt, garlic powder, apple cider vinegar. These are assembled in a saucepan and thickened (quite thick) then a about a 1/4 cup will go under the pork and the rest on top. With two halved onions on the sides.
For as many people are on reddit, there are that many pulled pork recipes.