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, http://cooking.stackexchange.com/questions/18867/what-temperature-should-a-crock-pot-slow-cooker-cook-at as it should answer your question. Your slow cooker isn't broken, it is just the way they are. – Cindy May 09 '15 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 09 '15 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 09 '15 at 13:58