What do you think is the easiest cut of meat to cook?

To me, the “easiest” meat involves little to no prep and yet still tastes great.  

(Prime rib is pretty tasty, but let’s face it….if you’re in the middle of several things, kids and pets running around, rushing home from work, etc, it’s hard to get some good focus time to make sure it’s cooked JUST RIGHT and not overdone or underdone.)

Enter….the crockpot!

Crockpots are great for “fix it and forget it” type meals….throw everything in and come back hours later to a ready-to-eat meal

Here’s a cooking tip for the best meat to put in the crockpot:

The cuts that are laden with collagen and cartilage really make the best crockpot meat.  

These “tougher” cuts of meat do very poorly on a grill or stovetop because they need a “low and slow” cook method to break down the flavor-filled collagen and cartilage. 

So what cuts fall into the “tough” category?  

Shoulder section  

• chuck (beef) 
• picnic or butt (pork)
• shoulder (lamb)

Leg area  

• hocks (pork) 
• shank (beef or lamb)

Check out this tender flavorful pork roast, topped with tangy sauerkraut. 😋👇

Pork shoulder can also make great pulled pork (put the roast in the crockpot and cover with your favorite BBQ sauce….set to Low all day.)

Or if you have a smoker, get that roast in there all day for a great summer party food that you can even make ahead!

(That make ahead thing I once found as a tip…..WONDERFUL time saver.  Make the pulled pork a day or two in advance of a gathering and then spend your time with friends instead of over a stove!  Plus the meat tends to have a richer flavor from marinating in the seasonings/sauces.)

And you want to know something extra wonderful about those cuts of meat?

Because they are often deemed “tough”, they are often more affordable to purchase!

But now you know the secret to their success is as simple as a crock pot, go out there and find your favorite local farmer and stock up!