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Another Slow Cooker Question

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Hello, I have a recipe which states a boneless pork shoulder joint. I've got a pork shoulder joint with the bone intact.(I didn't see this before). Do I need to remove the bone, or will it be ok in t…
shywallflower Avatar
1m, 2w agoPosted 1 month, 2 weeks ago
Hello, I have a recipe which states a boneless pork shoulder joint. I've got a pork shoulder joint with the bone intact.(I didn't see this before). Do I need to remove the bone, or will it be ok in the slow cooker? Does anyone have any ideas/advice? Thanks
shywallflower Avatar
1m, 2w agoPosted 1 month, 2 weeks ago
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#1
I've always used cuts with bones in the slow cooker, when the meat gets tender or when the food is done the bone should pretty much just pull out as the meat will be tender. As a bonus the bone should add a bit more flavour too.

edit: Made pulled pork, ribs, chicken etc have all been fine with bones.

Edited By: umirza85 on Jan 11, 2017 10:35
#2
umirza85
I've always used cuts with bones in the slow cooker, when the meat gets tender or when the food is done the bone should pretty much just pull out as the meat will be tender. As a bonus the bone should add a bit more flavour too.
Thanks, I just wondered if there was some kind of science behind it or even worse safety issue. Thanks again
#3
shywallflower
umirza85
I've always used cuts with bones in the slow cooker, when the meat gets tender or when the food is done the bone should pretty much just pull out as the meat will be tender. As a bonus the bone should add a bit more flavour too.
Thanks, I just wondered if there was some kind of science behind it or even worse safety issue. Thanks again
No problem, happy (slow) cooking. When i make ribs I initially stick 2 racks (curled up) into my slow cooker until the meat is quite tender and there is a lot of bones so there's no problems.
#4
Brill thank you, mmm ribs sound nice in the slow cooker, that's my next attempt. Thanks again
#5
Just asked my good lady and she said it'll be fine in the slow cooker as it will come off the bone. Plus it'd give it more flavour with the bone on :)
#6
Yeah - keep the bone in - there is flavour in the bone marrow.
The meat will fall off the bone by the time you're ready to eat anyway.
#7
also depending on what your cooking you can keep the juice for a stock,great for pea and ham soup.
#8
batezy_1984
Just asked my good lady and she said it'll be fine in the slow cooker as it will come off the bone. Plus it'd give it more flavour with the bone on :)
Thanks to your good lady and yourself for the help:D
#9
Bigfootpete
Yeah - keep the bone in - there is flavour in the bone marrow.
The meat will fall off the bone by the time you're ready to eat anyway.
Thanks
#10
fawkes99
also depending on what your cooking you can keep the juice for a stock,great for pea and ham soup.
Good idea, 2 meals for the price of one!:D
#11
you'll need to reduce the stock by simmering and skimming the bits off the top,best way is to keep tasting,if you've a big enough slow cooker bung it it,season with salt and pepper,once meat is cooked remove stock,simmer and skim,add frozen peas and leftover meat,season to taste and it's a good un.
golden rules,cook once,cool quickly,reheat once....so make stock and keep extra meat in slow cooker till stock ready bung in peace and ready in twenty,cool quickly and can freeze.
#12
fawkes99
you'll need to reduce the stock by simmering and skimming the bits off the top,best way is to keep tasting,if you've a big enough slow cooker bung it it,season with salt and pepper,once meat is cooked remove stock,simmer and skim,add frozen peas and leftover meat,season to taste and it's a good un.
golden rules,cook once,cool quickly,reheat once....so make stock and keep extra meat in slow cooker till stock ready bung in peace and ready in twenty,cool quickly and can freeze.
Thank you so much for taking the time for that info. I'll defo give it a go.

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