Food

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Chalfie

I lack an oven at the moment. Pulled pork is working but I am failing to get a crispy fat on it. I put it in the slow cooker, with a rub on it, skin side down, some time on the hob at high heat. I'm guessing lid should b off?
Then transfer.

Meat is tasty. But fat is soggy.

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Olly398 in reply to @Chalfie

You'll never get anything crispy without the direct, dry heat of an oven (or pit). Slow cooker has its virtues, crackling aint one.

Edit: crackling not really the point of pulled pork anyway....

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Chalfie in reply to @Olly398

Yeah. I know the slow cooker won't do the crispy thing, I was trying to follow to an approximation a hugh fw recipe. He ovens at high for 30 mins then low heats for 12 hours.

I'll give up on that for the moment...

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