I regularly use the crockpot for larger cuts of meat, and it’s fantastic for both pork and beef. I’m going to show the process I used for a pork tip sirloin roast (think large tenderloin with a nice fat cap), but the same general method applies to other cuts and even beef as well, though you may want to change up the seasoning a bit. First we need to get a pan ripping hot.
Photo by Erik Mclean on Unsplash So in case you haven’t read the news lately, apparently there’s a pandemic going on. Whether you’re sitting on a stockpile of toiletpaper and scarfing down freeze dried peas, or pacing panickedly hoping you can still find at least a napkin to wipe your butthole with, this seems an appropriate juncture to talk about sensible preparedness, isolation and planning for volatility. Sensible Preparedness and Cooking in the Apocalypse Keep some canned food around, few extra jugs of water and a couple of candles in the kitchen drawer.