Crockpot follow-up

[chipotle]

The roast pork came out wonderfully--although the amount of fat rendered out was alarming. (Next time I'll probably look for a leaner brand, since Albertson's seems to have switched away from Smithfield's here. I have no doubt that a cut with only half the fat would still have cooked fine.) I had the "traditional" fixings of soft corn tortillas, cilantro and fresh lime to squeeze; Tugrik brought a few side dishes as well as salsa and rice, which also worked well.

And there's still leftovers for a fair number of tacos, I imagine. Maybe lunch tomorrow, if I remember.

Comments

[joshuwain.livejournal.com]

Y'know, leaving all the fat on is a sure way to get richer flavor. If you want to cut the fat, I'd let it slow cook like you already did, keep the less-lean roast and -then- with a baster, remove the liquid fat at the end. One of the benefits of crock pot cookery is that the liquids separate due to the entire vessel and its contents sitting still all day. It's easy to suck the fat off the top and then, still, keep the moistness and richer flavor that comes with fattier cuts... :)

Yours,
Sylvan (Dave)

[chastmastr.livejournal.com]

Yum! :)

Another fat-remover might be to put it on a sort of raised, slotted platform, so all the extra fat drains out.