Whether to place the fat side up or down when cooking a roast in a crockpot is a debated topic among home cooks. Proponents on both sides claim their way yields a more tender, flavorful result. Here we’ll look at the evidence behind each approach to help you decide which is best for your next pot roast or pork shoulder.
The Case for Fat Side Up
Many cooks argue that placing the fat side up allows the melting fat to baste the meat as it cooks, keeping it moist and adding flavor. As the fat renders, it permeates the meat and adds tenderness. The layer of fat can also form an insulating barrier between the meat and the lid or sides of the crockpot, regulating the cooking temperature. This is said to prevent the top or sides of the roast from overcooking or drying out before the interior is done.
Evidence Supporting Fat Up
There are a few pieces of evidence that support the fat up approach:
- America’s Test Kitchen found in their testing that cooking pork shoulder and beef chuck roast fat side up yielded more tender and juicy meat.
- Harold McGee, author of On Food and Cooking, explains that the fat acts as an insulating layer and basting agent when on top.
- Many experienced cooks anecdotally report superior results cooking roasts fat side up.
Potential Drawbacks of Fat Up
However, there are some potential drawbacks to cooking fat side up:
- The exposed fat may dry out instead of self-basting the meat.
- Melting fat can pool at the bottom instead of permeating the meat.
- If not trimmed well, large chunks of fat remain that need to be discarded.
The Case for Fat Side Down
Those in favor of fat side down point out that melting fat will naturally baste the meat and prevent drying out regardless of position. Placing it down allows the meat to soak up the liquid that pools at the bottom of the crockpot for added moisture and flavor. The fat side down against the heat source is also said to promote faster, more even cooking.
Evidence Supporting Fat Down
Here are some of the reasons why some prefer fat down:
- Cook’s Illustrated found cooking roasts fat side down yielded juicier meat.
- Chef James Briscione recommends down so melting fat distributes evenly into the meat.
- Anecdotal evidence from experienced cooks preferring the fat down method.
Potential Drawbacks of Fat Down
The potential problems with cooking fat down include:
- The exposed meat side may become dry and overcooked.
- The fat may not render and self-baste effectively.
- Cooking may be uneven without the insulative fat layer.
Examining the Evidence
When the evidence on each side is closely examined, a few key points emerge:
- Results vary depending on specific cut, fat cap thickness, and other factors.
- For thin, uniform roasts like pork tenderloin, position doesn’t matter much.
- On bone-in cuts, fat side up may be better for even cooking and moisture.
- For thick roasts with large fat caps, fat side down often works better.
So the optimum orientation depends on the characteristics of the particular roast you are cooking. No universally ideal position exists across all types of meat.
Comparing Test Results
| Authority | Fat Up Conclusion | Fat Down Conclusion |
|---|---|---|
| America’s Test Kitchen | Juicier for pork shoulder & beef chuck | |
| Cook’s Illustrated | Juicier results | |
| Harold McGee | Acts as insulator & self-bastes |
As shown above, expert opinions are mixed on ideal fat position based on their testing.
General Guidelines
Keeping the evidence in mind, here are some best practice guidelines on how to position roast fat in a crockpot:
- Bone-in cuts – Place bone side down and fat side up for even cooking.
- Uniform roasts – Fat position doesn’t matter, choose what’s convenient.
- Large fat cap – Put fat side down for effective basting.
- Minimal fat cap – Put fat side up as insulator if needed.
- Monitor & adjust – Check progress periodically and rotate or add liquid as needed.
Conclusion
The ideal fat position for cooking roasts in a crockpot depends on many factors. For uniform roasts, orientation doesn’t impact outcomes much. Bone-in cuts tend to cook better fat side up. And large fat caps are often best situated fat side down. Since results vary, the best approach is to position according to the cut, monitor periodically, and adjust as needed for optimal doneness and moisture.