Dry meat in my slow cooker, where am I going wrong?

clarryd

I think the pineapple juice just evaporated more quickly. I always put a water based stock and have never had a dry joint or food. You should just cook it fully in water and then maybe if you want the pineapple juice taste put it in the oven for 30 minutes before serving just to flavour.

Mojisola

clarryd wrote: »

I think the pineapple juice just evaporated more quickly. I always put a water based stock and have never had a dry joint or food. You should just cook it fully in water and then maybe if you want the pineapple juice taste put it in the oven for 30 minutes before serving just to flavour.

If the lid is fitting properly, there shouldn't be any loss of liquid. Steam should condense on the underside of the lid and drop back into the pot. There's no reason why the water in pineapple juice would disappear while the water in stock would stay in the pot.

The cheaper cuts of meat are ideal for slow cookers - if you can find it, rather than go for one with a slab of fat on it, choose meat with the fat marbled through it.