15
My pulled pork went from dry to perfect after I stopped opening the lid
I made a 4 pound pork shoulder last Tuesday and kept checking it every hour because I was worried. After 6 hours it was tough and dry, which never happened before. My neighbor said 'you're letting all the heat out each time you peek' and told me to just set it and leave it alone. I tried again yesterday, put it on low for 8 hours without touching it, and it fell apart when I poked it with a fork. Has anyone else had a recipe fail just from checking it too much?
3 comments
Log in to join the discussion
Log In3 Comments
shane_knight2mo ago
My chili is always better when I just leave it alone for a few hours.
6