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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Question re reduction of amount and therefore time cooking
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    Question re reduction of amount and therefore time cooking

    Debbie R.
    Thu Jun 02, 2011 10:36 am
    Food.com Groupie
    If I wanted to make a recipe that originally called for 3 lbs of pork cooked at 6 hrs on low, would I reduce the time if I were only using 2 lbs? It's a pork adobo.

    Thank you so much.
    duonyte
    Sat Jun 04, 2011 9:30 am
    Forum Host
    I would definitely start checking earlier, maybe at four hours. The problem is, of course, that you use a lot of heat when you lift the lid, so if it's not done, then I would turn it onto high for 15 minutes or so, just to get the temp back up.
    Debbie R.
    Sat Jun 04, 2011 10:37 am
    Food.com Groupie
    Thanks.

    I love the black cat in your picture!

    Debbie
    Red Apple Guy
    Sat Jun 04, 2011 8:34 pm
    Forum Host
    Debbie,
    I'm sorry I didn't catch your post earlier. duonyte will always steer you right. Want to share that recipe?

    Red
    Debbie R.
    Sun Jun 05, 2011 9:33 am
    Food.com Groupie
    It was this one:

    Slow Cooker Adobo Pork

    The flavor is good on Day 1, but really outstanding on Day 2 after flavors meld overnight. However, the cooking time was completely wrong. It was cooked too much for one reviewer on low for 6 hours. So I'm thinking, since it's ideally made the day before and lifting the lid won't result in a late dinner, do one of the two:

    1) Cook for one hour on high to get the heat up, switch to low heat for two additional hours.

    2) Cook on low for four hours.

    Check. Then, like duonyte said, if it's not done, go back to high for 15 min to get the heat back up, back down to low for 30-60 minutes. I think it must finish up somewhere between 4 and 5.5 hrs.

    What do you think? Or should it be checked even sooner? This is a recipe I'd like to make often, as it is so delicious in tacos (and hence enchiladas too) and lean for a meat dish.
    Red Apple Guy
    Sun Jun 05, 2011 11:29 am
    Forum Host
    That recipe looks very good.

    Pork tenderloin is tender anyway. Cooking times depend a lot on how full your pot is (1/2 to 2/3 full is best). I'd cook it until it was tender or 180F.

    Red
    Debbie R.
    Sun Jun 05, 2011 2:10 pm
    Food.com Groupie
    Thanks. icon_smile.gif
    duonyte
    Mon Jun 06, 2011 7:52 am
    Forum Host
    yes, if the pot is not as full as Red says, it will cook really fast, can even burn. Checking early when you reduce the amount is really important.
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