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    PORK ROAST

    Chefil
    Mon Jul 12, 2010 8:49 am
    Regular "Line Cook" Poster
    could someone help me out with this?my2 # pork roast in the crockpot just dosent turn out quite right. i use plenty of liquid, mushroom soup etc.i see that other people say they leave theirs in for about 8 hours or so. well. these new crockpots are just too hot for that. ive been leaving mine in on low for about 3 hours. it registers 150 degrees on the thermometer.it seems to be a little tough and dry.should i cook it for less time?any hints ?
    THANKS !
    CHEFIL!
    CheapThrills
    Mon Jul 12, 2010 5:14 pm
    Food.com Groupie
    It depends on the cut of the roast. Is it a loin or sirloin? If so, it will likely go dry. Is it a butt (shoulder)? It should do well. What cut are you trying to Crock?
    Red Apple Guy
    Mon Jul 12, 2010 9:22 pm
    Forum Host
    To work optimally, a crock pot needs to be 1/2 to 2/3 full. The heat comes from the sides, so a mostly empty crock pot doesn't add the amount of heat as one that is 1/2 or more full.

    A 2 lb roast is about a quart in volume. So, if the rule is followed, a 2 quart or 1.5 quart crock pot would be used. Or, as I often do, vegetables can bring the volume up the sides of the crock pot. I usually cook a roast with lots of potatoes, carrots, etc..

    150 F is fine for expensive cuts of meat that can be served medium and still be tender. Most roasts, especially tougher cuts, however, need to be cooked until the meat is very tender. This is usually 190F to 200F.

    Lastly, go easy on the liquid. Crock pots seem to "make" liquids since there's very little evaporation and what does, condenses on the lid and returns to the pot. Most recipes call for much more liquid than I like.
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