drain my slow cooker?

dump the crock into a colander in another bowl. Bowl large enough to hold the liquid from the crock.

Then you can portion this onto the pet food for several days and make dogs and cats very very happy and shiny! They need the fats, we don't!! I stash this in the fridge in a large fruit jar with a lid.

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I make pulled pork in my crock pot alot and have never drained the fat off. There really isn't alot anyways once it is all cooked up and the shredded pork gets put back in. Don't even worry about it.

I thought pulled pork needed to be shredded and placed back in the juices. The only suggestion I can make is take your pork out and refigerate your juices. The fat will rise, harden and form a layer on the top and then you can just scoop of the hard fat leaving your yummy mixture behind.

Put in a container and refrigerate. When the fat cools it will rise to the top and harden, just scoop it out and throw it away. The liquid you can save for soup, sauces or just dump down the drain.

Easiest way I always drain my grease out is into a bowl, through a strainer. Then you can toss it out. You definitely don't want to drain the fatty juice down the sink. Hope this helps. :)

Garlic-Sage-Marinated Beef Pot Roast Servings: 8 servings Prep Time: 30 mins Total Time: 8 hrs 15 mins Ingredients 1 2- to 2 1/2-pound boneless beef chuck pot roast 3/4 cup dry red wine or tomato juice 2 tablespoons tomato paste tomato paste 1 tablespoon snipped fresh sage or 1/2 teaspoon ground sage 2 teaspoons instant beef bouillon granules 1/4 teaspoon pepper 10 cloves garlic, halved 1 tablespoon cooking oil 1 1/4 pounds whole tiny new potatoes or 4 medium potatoes On Sale 4 medium carrots, cut into 2-inch pieces On Sale 2 small onions, cut into wedges On Sale 2 stalks celery, bias-sliced into 1-inch pieces 1/2 cup cold water 1/4 cup all-purpose flour Directions 1. Trim fat from roast; place meat in a heavy plastic bag set in a bowl. Combine the wine or tomato juice, tomato paste, sage, bouillon granules, pepper, and garlic. Pour over meat. Close bag and marinate in refrigerator for 6 to 24 hours, turning occasionally. Remove meat from marinade, reserving marinade. 2. In a kettle or pot, brown the roast on both sides in hot oil. Drain well. Pour reserved marinade over roast. Bring to boiling; reduce heat. Cover and simmer for 1 hour. 3. Remove a narrow strip of peel from around the center of each new potato. (Or, peel and quarter each medium potato.) Add potatoes, carrots, onions, and celery to meat. Cover and simmer 45 to 60 minutes or until tender, adding some water if necessary. Transfer meat and vegetables to a serving platter; cover to keep warm while preparing gravy. 4. For gravy, measure pan juices; skim fat. If necessary, add water to equal 1 3/4 cups liquid; return to pan. Combine the 1/2 cup cold water and the flour. Stir into juices. Cook and stir until bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Serve with meat and vegetables. If desired, garnish with additional fresh sage. Makes 8 servings.

That they are good for health, however if you are asking which is better for diet in such a case all vegetables would do well

A plant is a plant or part of a flower used as food

every time i ask a question, even if its the easiest one, nobody can offer me a proper informed answer . what happened to people who really take the time to write an answer?