If you want to try adding something that would help break down the tissue, think
> acid. Use a marinade or cooking liquid that contains tomato juice, vinegar,
> lemon, etc.
My mother always used tea to tenderize cheaper cuts of beef. This was in the days before the slow-cookers were on the market. She would cook the meat on low heat all day with onions, garlic, celery, carrot. She would pour water and brewed tea over the meat, or sometimes just toss a couple of tea bags in the pot. She had to keep one eye on it, so it didn't cook dry and would add water as needed.
I've never tried it with pork however, but it I don't know why it wouldn't work.
Peggy in Ohio
>
> ________________________________
>
> From: Meg Justus megj@...
>
> I'm thinking it's the other way around. My crockpot is about 17 years old
> now (I only remember because I bought it not long after I moved here), and
> so I think it actually cooks slightly cooler than the newer ones that were
> manufactured after the rules for temperature were changed.
>
> But I really don't want to go longer than 10 hours. I'd rather add an
> ingredient that would help it break down so it shreds better. But not a lot
> of sugar <g>.
>
>
>
>
> [Non-text portions of this message have been removed]
>
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