Went shopping a little late and got a 4.5 lb bone in pork shoulder. Recipe says 8-10 hours on low, possibly longer since it's bone in. I didn't put it in until 12:45 pm. I'm not trying to eat at midnight.
by PsychologicalFood780
10 Comments
Elegant_You3958
8 hours would be 8:45pm. I think that’s fine.
PuddinHead742
Sear it first.
JAiFauxThe
Depends on the cut, but after 5 hours, the beef chuck that I am making is still stiff, it starts getting soft after 7 hours, so 10 hours on low should be good. Since you have pork and not beef, touch it with a spatula after 6 hours and then, continue checking every hour. The only way to get it right for the first time is to monitor it and evaluate.
kyndcookie
You’re fine. I’d add some liquid.
AntifascistAlly
I’m in the same boat.
I waited too long to go shopping and then had a couple of delays.
I picked up two nice 4-pound chuck roasts, and I don’t want to risk either of them.
I’m exhausted and famished, so I’m going for pizza today.
I’ll slow cook one Monday and the other Wednesday. I keep a variety of things available all the time to turn a roast into chili, stroganoff, or other favorites—and I never get tired of a “plain” roast.
I’m not willing to risk a really good meal just because I messed up my timing a little bit on a shopping trip. Pizza will be fabulous today, and I get to anticipate my roasts a bit longer. For me, at least, the trade off is well worth it.
If I had company coming for dinner I’d probably go with a pressure cooker. Some people prefer that route anyway.
No_Sentence289
Crockpot!! Put on high add broth!! Chicken/Beef. If you going BBQ PULLED ADD A BIT OF SAUCE ON THE SLAB..
[deleted]
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AllieGirl2007
Put it on high! Will shorten the time and will still fall apart
Deadheadd74
Totally enough time, but to get the most out of your slow cooker roast, season and sear in an oiled hot ass pan for 45 second each side. And then drop in the slow cooker for 8 hours. Add liquid and a packet of onion soup mix. Amazballs!
chykin
The green lights are suggesting they are already charged, another 8 hours is probably overkill
10 Comments
8 hours would be 8:45pm. I think that’s fine.
Sear it first.
Depends on the cut, but after 5 hours, the beef chuck that I am making is still stiff, it starts getting soft after 7 hours, so 10 hours on low should be good. Since you have pork and not beef, touch it with a spatula after 6 hours and then, continue checking every hour. The only way to get it right for the first time is to monitor it and evaluate.
You’re fine. I’d add some liquid.
I’m in the same boat.
I waited too long to go shopping and then had a couple of delays.
I picked up two nice 4-pound chuck roasts, and I don’t want to risk either of them.
I’m exhausted and famished, so I’m going for pizza today.
I’ll slow cook one Monday and the other Wednesday. I keep a variety of things available all the time to turn a roast into chili, stroganoff, or other favorites—and I never get tired of a “plain” roast.
I’m not willing to risk a really good meal just because I messed up my timing a little bit on a shopping trip. Pizza will be fabulous today, and I get to anticipate my roasts a bit longer. For me, at least, the trade off is well worth it.
If I had company coming for dinner I’d probably go with a pressure cooker. Some people prefer that route anyway.
Crockpot!! Put on high add broth!! Chicken/Beef. If you going BBQ PULLED ADD A BIT OF SAUCE ON THE SLAB..
[deleted]
Put it on high! Will shorten the time and will still fall apart
Totally enough time, but to get the most out of your slow cooker roast, season and sear in an oiled hot ass pan for 45 second each side. And then drop in the slow cooker for 8 hours. Add liquid and a packet of onion soup mix. Amazballs!
The green lights are suggesting they are already charged, another 8 hours is probably overkill