sauce, like in the microwave. Besides that, when I slow cook-roast my pork shoulders in the crockpot I use just about 1/4 to 1/2 cup of liquid & the final product is definitely with a golden-brownish color (the same color as when I roast in the oven, but with a moist soft texture). Perhaps, I might season the turkey with a few (about 2) envelopes of SAZON GOYA with CILANTRO & ACHIOTE. The achiote gives a golden color to all the pieces of beef or chicken that you season using it.

This is an interesting valid question & I guess only by experimenting will I be able to answer it with whole certainty. I will let you know how it turns out this first time. (Another option is to rub it with PAPRIKA).

I also will be interested in the cabbage recipe from dear Carolina.

Your friend,

Gladys/PR