*Any quick info appreciated! Trying to feed a crowd this week*
I need to figure out if I should be using a pressure cooker or a slow cooker for pork shoulder PLUS I need to know if boneless/bone in matters PLUS I need to know if alcohol content in cooking liquid matters PLUS should I dry brine?
The first time I made pork shoulder, I got some beer and onions and put the whole lot in a slow cooker. I cant remember how long I cooked it, but I do remember the issue of the cooker getting too hot. However, I watched it close, and the pork was altogether tender and perfectly cooked. I used a bone-in cut.
I have also tried other cooking liquids like whiskey. I have tried boneless in the slow cooker too, but nothing was as tender as that first time. I'm pretty sure I tried another bone in, but maybe I used a different cooking liquid or something else happened, but still couldn't match that first time with the budweiser. But there are so many factors that come into play, I'm not very scientific about trying new things.
Fast forward to the electric pressure cooker. I used boneless and it seems like the pressure cooker is making my meat tough. Things might still get tenderish, but not super great. I even tried carnitas and cooking in lard. Nada. I also think I might not have salted the carnita fat enough. Tried a dry brine, didn't seem to help.
So basically, there are so many variables going on. I would prefer to use boneless in the pressure cooker, and I've heard if you dry brine, it helps keep things tender. I also suspect that it's s bad idea to cook the meat in any alcohol whatsoever, although maybe beer, being sugary, actually us fine. Also, I'm wondering if I should use a steaming rack in the cooker.
I don't know, should I just go back to the bone-in with beer in the crockpot???