Su: I am Su with the Better Homes and Gardens Test Kitchen. I don't need to tell you that a crock-pot is probably one of the most valuable appliances in your kitchen. If you want to give your slow cooked meat an incredible layer of flavor, our secrets to success can help.
First, choose the right cut of meat. The beauty of slow cooking or other slow cooking methods like braising or stewing is that you can use tough, inexpensive cuts of meat. Here, we are using pork shoulder which is also called pork butt, but a pork sirloin roast is good too. Do not want pork?
You can also use beef cuts like brisket or chuck roast or even boneless, skinless chicken thighs. Then, before putting the meat in the slow cooker, cut it into manageable pieces trimming off any excess fat that you can. This not only helps keep the meat from becoming greasy, but it also makes it easier to shred. Now, season, add liquid and cook for several hours before testing the meat. You will know it has done when it tears apart easily. Shred the chunks using forks then, return the meat to the slow cooker.
Finally, here is our secret for that extra layer of flavor. It's all about the sauce. While the meat is shredded and super tender, add your favorite sauce. May be a spicy barbecue sauce or something with an Asian twist, say teriyaki or sweet and sour. You can use your homemade or favorite bought of variety, just add it to the crock-pot and heat for 30 to 40 minutes, so the meat can absorb all of that delicious flavor and that is it. A super flavorful way to make your slow cooked meat dishes even better and that's a secret worth keeping from Better Homes and Gardens.