My two recommendation, never throw out the overcooked carrots and veggies, blend those into the sauce. Also, even though pork knuckles have plenty of oil of their own, sometimes a drizzle of olive oil on the skin and/or basting the outer skin with the rendered fat helps crisp up the skin, when you toss on the broiler. I usually do pork shank/knuckle in the crockpot, then when I want to crisp up the skin, use some butter/olive oil. Looks delicious, but please don't waste food, especially those overdone carrots. 😊
Thanks for your tips and ideas! We will try blending the cooked carrots in with the sauce next time - I'm sure that'll add nothing but deliciousness! :)
