Cooking Roast in a Crock Pot?

I cooked a pork shoulder in a roaster and put the fatty side on top. That way it kept the meat moist all day as it melted away.

Fatty side on top so that it keeps the meat moist while cooking.

I have to disagree - the fat side goes down. This allows you to season the meat; not the fat which will be discarded any way. If you leave the lid on the roast stays moist and we really don't need the FAT melting into the meat for added calories. It also prevents the MEAT from sticking to the pot; who cares if the fat sticks a little.

Kim Churchman
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September 18, 20080 found this helpful

I say, buck that fat offa there! Proper cooking temps and moisture are what tenderize meat, and fat only makes tough meat fattier.

Celeste

September 18, 20080 found this helpful

I always do fat side down, it cooks faster than the rest of the meat that way and sometimes actually browns a little, especially if it is directly on the bottom. Better flavor that way.

As an avid crockpot user, I always cook my meats (pork, beef, etc.) with the fat on top. However, if the fatty layer is extremely thick (use your best judgement) trim a layer of the fat off while still leaving bit on to keep the meat nice and moist.

Louise B.
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September 19, 20080 found this helpful

I am with kimhis -- cut off the fat. A slow cooker doesn't need any extra moisture and the whole slow cooking process makes the meat tender. If you must keep it on, I would put it down as it might get a bit crisp that way. A crock pot is not like a roaster in the oven.

Kathy Klahn

September 19, 20080 found this helpful

This is a tuff call but i say trim off as much as possible, you dont need it and it will be a healthier meal. if you have veggies on the bottom cook fat side up, if cooking roast alone and you want a little browning fat side down.

I do agree about cutting some of the fat off if it is too thick however put the fat side up you get more flavor that is how I do my turkey after I stuff it and wrap it in cheese cloth and pour chicken broth over it. I turn it upside down to get over flavor and just before down I turn it back on top to brown the top part delicious and falls apart and mmm mmm good.

I agree with posters that advocate fat side down. The crock pot generates enough moisture and you can always add just a little bit of water. Bacon is a nice touch too.