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Watched a neighbor ruin a pork shoulder because she didn't sear it first - I never skip that step anymore
I was over at my neighbor Debbie's place last Sunday in Phoenix for a cookout. She had this pork shoulder in her slow cooker all day, 8 hours on low. Smelled okay but when she pulled it out it was all gray and mushy. No crust at all. She said she just threw it in raw with some BBQ sauce. I felt bad but I had to tell her that browning it in a hot pan for 3 minutes per side before the slow cooker makes a huge difference. Now she does it every time. Have any of you ever had a batch turn out sad because you skipped the sear?
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diana_park3d ago
Skipping the sear is like buying a new hammer and never using it. You just miss out on the whole point. Gray, mushy pork is a crime against Sunday dinner. A hot pan and a few minutes give you that dark crust that locks in all the flavor. Debbie learned her lesson the hard way, but at least she saw the light.
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finleythomas3d ago
Exactly, the sear is doing way more than just adding color. That browning process basically creates a whole new layer of flavor compounds that you just can't get any other way. Without it you're basically leaving half the taste potential of that pork chop in the pan.
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