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How can I thicken pulled pork (in a slow cooker)? Thanks!

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Christine added over 1 year ago

If you have a lot of liquid that cooked out of the meat, you may want to skim some off and reduce it separately. Some of the collagen that cooked out of the connective tissue will help as it cools a little, but not substantially thicken a sauce. With a slow cooker, I think the best bet is to remove some of the liquid and reduce it over a higher heat.

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a Whole Foods Market Customer added over 1 year ago

Quickest way is a cornstarch slurry. Cornstarch with cold water (to prevent clumping) and toss in the hot pork liquid.

rldougherty added over 1 year ago

I would reduce it down separately and then add the cornstarch slurry for a little extra flavor.

Bigpan
bigpan added over 1 year ago

Before trying a thickening agent, skim off excess liquid on top, or even put through a strainer and put back the amount of liquid you desire.
The pork should be the star, not the sauce. The sauce is just the decoration on the pork.
Hmmm, think I will do pulled pork later this week.

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