Cloudbuster wrote:
> On 4/30/2016 9:06 AM, Steve Freides wrote:
>> We've been using our slow cooker for a few months and are very fond
>> of it. A couple of things we don't understand, though.
>>
>> 1. Our favorite thing to make is a 5 lb. pork butt with some root
>> beer, brown sugar, a couple of onions, and a small can of chipotles
>> in adobo sauce. (And we salt the meat liberally, too.) We don't
>> understand why the meat comes out tasting great, with just a hint of
>> hotness, but the sauce in the pan is _much_ hotter, and the onions
>> are positively flaming. We throw out the onions, and put just a
>> little of the sauce into the pan when we make a bbq sauce to put on
>> some of the pork. 2. Is there any formula for cooking time? For a 5
>> lb. pork butt,
>> we do overnight, about 9 hours, on high, and that seems to work out
>> well. We do notice, however, that not _all_ the fat is rendered,
>> and we're wondering if maybe another hour or three would be even
>> better - but 12 hours on high seems like a lot. What does it look
>> like if you overcook something in a slow cooker? So far, we have
>> undercooked but never overcooked.
>>
>> Thanks in advance.
>>
>> -S-
>>
>>
> Even if you render all the fat it's still swimming in it.
>
> I think you suffer from the same malady many of us do with newer
> "slow" cookers, they are set too high on their thermostats.

If 9 hours on high didn't overcook the meat, I don't see how my slow
cooker is set too high - we don't make much use of low, truth be told.

Thanks.

-S-