Slow Cooker Pork Bowls with Sesame Ginger Cucumbers

Master’s degreeamazing jobturned 2But first, the science!Pork shoulderhard-working musclesprimarily lean muscle with relatively low amounts of fatthis videoApplying heat to a cut of meat influences the proteins and the fat.fat begins to meltsqueezing of water out of the muscle matrixMelted fat + release of water = juicy! Not enough fat + too much muscle tissue = chewythe temperature in the meat continues to increase, more and more protein denatures and clusters together which leads to more water being released.water evaporates which leaves you with tough, dried out meatone particular connective tissue in the meat will save the day. Collagen! collagen breaks down to form gelatin