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Old 01-26-2009, 10:51 AM   #1
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New slow cooker - pulled pork help

I have a small pork roast (end piece), I actually cut it off from a bigger roast that I cooked last week and froze it.

Anyways, I bought this mccormicks seasoning mix that you mix with ketchup,brown sugar and a few other things. You just pour that over the pork and let cook on low for up to 9 hours and than use 2 forks to make it into pulled pork and than put back in for a few minutes back into the sauce.

My question is, since this is a brand new crock pot (6 quart) - should I still aim to keep it in there for that long? How will I know if it's pulled pork material? What if it never becomes pulled pork?

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Old 01-26-2009, 10:56 AM   #2
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I'm sure it will be fine, if you doubt the doneness just open it up and check it. Add an extra hour if it's not done, since you opened the lid.
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Old 01-26-2009, 10:59 AM   #3
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ok was just worried because most people say newer crock pots are done in 1/2 the time than recommended recipe and I don't want it to dry out.
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Old 01-26-2009, 11:00 AM   #4
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Lots of "IF's" in our world, but the performance of your new slow cooker is not one of them. Have faith. It will perform flawlessly and after 8-10 hours ANY meat is going to fall apart and be the best you've ever tasted.

Which reminds me, I've got a huge roast on special from the store that will be going into mine in about 30 minutes. Yummmm!

PS -- Drying out is the last thing you will ever see happen in a slow cooker.
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Old 01-26-2009, 11:01 AM   #5
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Yum. :) Sounds tasty guys! I should go pick up some stuff for the slow cooker. Nick is gone for a month and it's just moi and the meow-meows.
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