How do you account for liquids that a meat cooks in?

Flips37

I was wondering if anyone might have a suggestion for how to log a recipe for pork carnitas that is cooked in the crockpot. The roast cooks in lime juice, orange juice, and beer. When I prepare the meat, the majority of that liquid (as well as liquid and fat from the meat) drain out so it's not actually consumed.

If I put the recipe in "as is", it would seem to include too many calories, nutrients, etc. based on those liquids. But I couldn't begin to guesstimate how much is actually absorbed into the meat and how much remains in the dish. My default has been to just keep it in the recipe and overestimate those numbers, but I was wondering if anyone else does anything different?

Here is the specific recipe if anyone is interested: http://pinchofyum.com/easy-crockpot-carnitas

JWat2020

You could estimate (which is what I think most people do). Or if you are a stickler, you could weigh the liquid before and after to see how much was soaked into the meat.

dbanks80

You could estimate (which is what I think most people do). Or if you are a stickler, you could weigh the liquid before and after to see how much was soaked into the meat.

I got a headache just thinking about doing that. LOL!

asia1967

I posted this same question about a week ago, and the responses that I got from some of the "experts" was not to sweat it because of the low % that gets absorbed into the meat. Hope that helps.

Flips37

Thanks all! I did a search before posting, but I'm afraid I'm still learning the best way to look for things on these boards :blushing: . I'll go back and see if I can find the previous topic, asia1967!