Hi, i just got a new crock pot, my 1st. And i've used it once so far and leave it to me to ruin what should be the easiest way to cook. I put a pork butt in with a can of beer (courtesy of a recipe i found online) and some cloves of garlic and onions. It shredded easily, but the taste was very bland and while it had a good amount of fat there seemed to be none in the meat. Usually when you roast a pork butt in the oven the fat permiates the entire roast and it becomes delicious and juicy. This was rather dry and tasteless with no fat in the meat. I felt it was the beer, not so much because it was beer but i felt there shouldn't have been any liquid. That leads me to my first of 2 questions...
1-from all the recipes i read it seems like everyone uses some liquid. Is there any time you cook meat in a crock pot that you DON'T use liquid? Is that even done?
2-they seem to always say trim all the fat off. Why? Must I? To me thats what gives meat it's flavor and i have never in my life tasted meat that was extremely delicious that didn't have a good deal of fat. So whats this about removing most or all for slow cooking?
Also, and very basic tips that are in your opinion important i'd like to hear. And finally, tomorrow morning i will be putting a 2.3 Lb tri tip roast in the CP. Can anyone tell me how to make it come out tender and tasty and not dry or tasteless like that pork?And for the record, i really don't want to load the thing up with all kinds of veggies, as i will have more than enough sides and i don't want to have to go out at 6 am to get veggies. I simply want to end up with a tasty fall apart tri tip. So anything that goes in will be for flavor only. I DO have a can of chicken broth if you are going to tell me there must be liquid in it. I just feel like liquid steams out all the fat. Thats what i felt the beer did to the pork. But you tell me. I'm new to this so maybe i'm way off in my thinking. Thanks for reading and i'll look forward to your advice.