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My pulled pork turned into jerky because I left it on high for 7 hours
Last weekend I threw a pork shoulder in the slow cooker for a family get together. I set it on high at 9 AM thinking 5 hours would be plenty, then got busy cleaning the house and forgot about it. When I came back at 4 PM, the liquid was totally gone and the meat was dry and stringy like shoe leather. My mom walked in and said "did you mean to make beef jerky?" which stung because she knows I can cook. I managed to salvage it by shredding it really fine and mixing in a whole jar of BBQ sauce plus some apple cider vinegar. It was edible but not my best work, and I had to tell everyone it was a "new recipe." Has anyone else ruined a roast by leaving it too long and found a good fix for the texture?
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mason7982mo ago
@alice_harris35 right on - next time I'd just wrap the dry meat in wet paper towels before microwaving.
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