Nice to have something that can cook while you're out and about. And not as costly as getting it at a restaurant either. Would you try the same technique for other meats or just pork?
A great question! You can do this with any meat, but cooking times will vary. Chicken turns to mush if left for 8 hours in a slow cooker, while beef may take more than 10 hours to get soft enough to be appetizing.
It does a couple things. It makes the meat less gross to handle (provided you use a paper cloth instead of a reusable one) and it lets you apply the dry rub without having it cake up and get really clumpy and nasty. If you were going to fully submerge the pork in the slow cooker, you wouldn't need to try it, but since this recipe only uses a cup of chicken stock, it helps flavor the meat more evenly
Nice to have something that can cook while you're out and about. And not as costly as getting it at a restaurant either. Would you try the same technique for other meats or just pork?
A great question! You can do this with any meat, but cooking times will vary. Chicken turns to mush if left for 8 hours in a slow cooker, while beef may take more than 10 hours to get soft enough to be appetizing.
What's the purpose of drying off the meat?
It does a couple things. It makes the meat less gross to handle (provided you use a paper cloth instead of a reusable one) and it lets you apply the dry rub without having it cake up and get really clumpy and nasty. If you were going to fully submerge the pork in the slow cooker, you wouldn't need to try it, but since this recipe only uses a cup of chicken stock, it helps flavor the meat more evenly