Crocktober 5, 2016
Hi there, Slow Cookerers!
If you have a well-sealed slow cooker, you do not need to drown your meat to keep it moist and juicy.
The beauty of the crockpot is that the lid (should!) trap in all moisture and have built up condensation on it when your cooker is in use. This way the liquid "rains" back down into the pot, keeping everything nice and juicy.
I have been making a lot of dried rubs lately to use with my large pieces of meat, and this is one of my current favorites.
There is anise in here -- anise has a strong licorice smell and flavor but when mixed in with the other components in the rub it ends up taking on a smoky flavor.
Don't worry, your roast won't taste like a black jellybean, I promise.
:-)
serves 6
1 onion, peeled and sliced into rings
3 to 4 pounds pork roast (butt/shoulder) OR a large beef roast (rump or chuck)
2 tablespoons brown sugar
1 tablespoon ground corriander
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon anise
seeds
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 to 2 limes, for serving (optional)
The Directions.
Use a 6-quart slow cooker. Place the onion rings into the bottom of your cooker, and spread them apart a bit with
your fingers. Place the pork directly on top.
If there is netting on your meat, cut it away.
In a small bowl, combine the sugar and all dry spices to create a rub. Using your fingers, rub this all over the meat, flipping a few times to ensure good coverage.
Cover, and cook on low
for 8 to 10 hours, or until meat has lost shape and pulls apart easily with a large fork.
Serve over a bed of rice or quinoa, or stuff into pita pockets, lettuce leaves, etc.
I squeezed a bit of lime onto our servings, and enjoyed the contrast in flavors, but it's certainly not necessary.
The
Verdict.
The "old school" way of slow cooking asked that you use a 1/2 cup of water (or other liquid) per pound of meat. This just isn't necessary anymore because the new cookers really do a very good job of sealing in all the moisture.
I love that I can get a beautifully seasoned roast that is
fork tender without it being overly gloppy or watered down.
Enjoy!! Happy Slow Cooking!!
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