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Adapting a recipe for a slow cooker

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Adapting a recipe for a slow cooker

Budino | Jun 9, 2008 08:13 AM

I'd like to make pulled pork in the crockpot, and have a recipe that calls for using a boneless shoulder cut into 4 pieces.

The shoulder I bought is bone-in. Since it's cooking for such a long time, can I just leave it in one piece?

The recipe I have calls for using a dutch oven, but I'd like to do it in the crockpot. Do I need to up the liquid amount? Does the meat have to be immersed?

Any advice much appreciated. Thanks!

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