"phaeton" > wrote in message
...
> Hello boys and girls...
>
> I've always heard that a slow-cooker is pretty much idiot proof, but
> i've found a way to become a better idiot.
>
> As per the recipe in my BH&G, I made pork ribs with sauerkraut and
> apples. The ribs in question were 2.19 pounds of boneless country-
> style, not smoked, and fully thawed (1.5 days in the fridge).
> Essentially, half the crock was filled with chopped carrots, potatoes
> and onion. Then i pan-seared the ribs and put them in, then
> sauerkraut on top. A little bit of apple cider and some spices went
> on top. My slow-cooker is 4.5qt, and when all was said and done, it
> was full to the brim. I put it on HIGH for 6 hours.
>
> When it was done, i removed everything. The hunk of meat I ate was
> falling apart and delicious, fully cooked all the way through.
> However, this morning when I was going to pack a lunch for myself, I
> cut into one of the ribs and it was pink! I don't know if this one
> was in the center of the crock or what the deal is.... but in a cross
> section it was cooked from one end to the center, and then pink from
> the other end to the center. Not just a little pink, but unmistakedly
> so.
>
> I was home all day and there was no loss of power or anything. The
> liquid in the crock was even boiling for the last hour or so that I
> was looking at it through the glass (I never lifted the lid, btw).
>
> What did I do wrong? Did I overfill the crock pot? Would it have
> been better if I put it on LOW for 12 hours instead (the book gives
> both options: HIGH for 5-6 hours, LOW for 10-12)? Freak accident?
>
> Thanks for any input. It's really too bad that I'll probably have to
> throw this all out now, because it was *very* tasty.
>
> -J

I've heard that happening with saline injected pork, but since I've never
tried any I really don't know. I would have cooked it on low for like 12
hours. If the veggies are done put them aside... you can place just the
meat in a regular pot with the juices and simmer it on low for like an hour,
then check for pink... if still pink after cooking for an hour I'd take that
as a good indication that the pork was somehow pretreated... you probably
won't die from it but I can certainly understand how braised pork that's
pink can be off putting. When properly cooked in liquid that cut of pork
should be tender and practically falling apart, and no pink.