I keep trying to use my slow cooker. I follow the recipes...put pulled pork in for the recommended 8 - 10 hours on slow....and then...it's still hard...I have ended up microwaving it...or leaving it for another 6 hours ON HIGH! This can't be right? This also happens when I slow cook a beef casserole - again 9 hours on slow - not melt in the mouth - more like chewy rubbery bits. Is my slow cooker broken? :(
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Hello lisa and welcome! Please see this question, cooking.stackexchange.com/questions/18867/… as it should answer your question. Your slow cooker isn't broken, it is just the way they are.– CindyMay 9, 2015 at 13:17
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in a nutshell: Not all slow cookers are created equal - and from what I read in various forums newer models tend to be somewhat on the hotter side. Perhaps your recipes are geared towards one of these?– Stephie ♦May 9, 2015 at 13:35
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I closed as a duplicate of a different question than the one suggested by Cindy, mostly because in a comment of it, there is a list of some of our questions on the timing of cooking meat low and slow. They should provide further information. (The one provided by Cindy is relevant too, of course)– rumtscho ♦May 9, 2015 at 13:58
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