Subsitute sherry for balsamic vinegar?

[ticklebruises]

Hey all. I'm the new crock pot user from this entry last week. I decided to make this "Nice Slow-Cooked Pork" recipe from www.allrecipes.com. That link is to their 400 crock pot recipes section

Comments

[ticklebruises]

Thanks so much for the quick response. I have another question: Should I put the roast rind side down or up? I'm chopping veggies now and don't mind flipping raw meat over or anything.

Thanks.

Re: That seems like too much liquid to me, too.

[ticklebruises]

Yeah, it is too much liquid. It turns I had crushed instead of stewed whole tomatoes. I added about 2 tablespoons of it to the liquid to give colour and that's it. I only used a 14 oz can of chicken broth too. That seems like enough liquid, but now it's not covering the meat because of all the veggie goodies in there. Should the liquid cover the meat and all veggies or will they just cook down when the liquid naturally increases?

Thanks so much...

[srb]

I agree - too much liquid. I wouldn't substitute vinegar for sherry, but any other wine would work fine.

Also, you don't need to brown - it will taste perfectly fine, but browning does round out flavor, especially if you deglaze the pan and put all the bits in with the roast.

[elizagoth]

I trim and brown, because I find it improves the flavor. :)

[writergeek313]

I agree that browning will improve the flavor. You don't have to, but if you're going to spend the whole day cooking something, why not take the extra 10 minutes to brown it first to ensure it will taste as good as it can?

[shanin]

added to the memories!