20:23 Amber, awesome hair! And I vote cookbook too! There's so many that when my phone acts goofy due to technical problems of the towers here I lose some totally. Sad thing is I am tech unsavvy when it comes to backing things up. See, this technology wasn't around when i was in school.😏 Need to get me an instant pot! Such time savers!
My husband loves pulled pork, but I’m not sure about balsamic. I like it though and think I’ll try it the way you did. Let him taste before I pour it all in. Great recipes! I haven’t used cream of in 40 years +/-. 😊
Hi Amber - I am curious why you prefer the fat side down. Most cooks would tell you to cook with the fat on top, so as it cooks and the fat renders.- it tenderizes and flavors the roast.
I will try it that way next time. When I make it in the oven, I do fat side up. In the crock pot, I have done fat side down for the protection of the actual meat. Basically the fat providing a thin layer between the heat and the meat. But I am always up for trying it a different way too!
Found your channel from Mandy in the Making. I didn't realize you could use the regular Instant Pot lid for slow cooking. Is there something special you need to do with it first?
Pull out the drawer as the bear claws may have fell behind, if it’s a drawer look at the back of the cabinet under the drawer, I’ve found many of a missing things by doing this
I will try it that way next time. When I make it in the oven, I do fat side up. In the crock pot, I have done fat side down for the protection of the actual meat. Basically the fat providing a thin layer between the heat and the meat. But I am always up for trying it a different way too!
