Resting meat after slow cooking is not necessary in the same way it is for certain types of quick-cooked meat, such as grilled steaks or roasted poultry. When you grill or roast meat at high temperatures, resting allows the juices to redistribute throughout the meat, resulting in a more evenly cooked and juicy final product.
However, with slow cooking methods like a slow cooker or crockpot, the cooking process itself is designed to break down the collagen and connective tissues in the meat over an extended period, resulting in tender and flavorful meat. Slow cooking methods typically result in meat that is already tender and juicy due to the long, low-temperature cooking.
That being said, there are a few reasons why you might choose to rest slow-cooked meat:
Easier handling: Resting the meat briefly can make it easier to handle when transferring it from the slow cooker to a serving dish or when carving certain types of meats.
Enhanced flavor: Some people find that allowing the meat to rest for a short period after slow cooking helps the flavors meld together, leading to a more delicious end result.
Safety: Allowing the meat to rest for a few minutes can make it easier to handle and reduce the risk of burns or accidents.
If you decide to rest the meat after slow cooking, a few minutes (5-10 minutes) should be sufficient. This short resting period can be beneficial, but it is not a critical step like it can be with quick-cooked meats. Ultimately, the decision to rest slow-cooked meat is a matter of personal preference and convenience.