9 minutes ago, TdeV said:So, I should rise and soak in cold water (3-4 hours)
or cook as per the suggestions on the bag?
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Instructions on bag:
Slow Cooker: Remove meat from package. Place meat in slow cooker and cover the roast with cool water. Set cooker on high for 4 hours or internal temp to 160°F. Let cool 20-30 min before slicing.
Oven: Preheat to 300°F. Remove meat from package and place on rack in pan, fat side up. Add 1" water to bottom of pan. Cover with contents of spice pack if desired. Cover pan with lid. Bale 1.5 - 2.5 hours, with 10 minutes left uncovered to internal temperature of 160°F. Let cool 20-30 minutes before slicing.
Reminder: We recommend that any juice in this package be used in cooking the product.
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To me, the juice in the package looks semi-solid, like very loose jello.
Advice?
I cooked one every year during a long marriage (he was 1/2 Irish). In the slow cooker on low, in the garage, whie I was at work. Potatoes in with meat. Never soaked. Potatoes took on lots of flavor and absorbed some of the salt I imagine. Just the ones the groceery store features this time of year. A no brainer. Not too salty, no mush. Cabbage we preferred as coleslaw. Adds tangy note plus crunch. Not MY favorite meal, but he loved it.
