Pork roast in slow cooker, can I leave for over 12 hours? (hawaiian, loin)
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I have a pork roast in the slow cooker on low and it's been in since 5:30 pm today. I am not sure if it will be done before I go to bed so can I leave it until morning.
It's in with a large amount of salsa verde and there is way more liquid in there now.
I don't know why I started it at 5:30, should have waited until I went to bed.
My crock pot manual says 10-12 hours for a pork roast on low. I do one frequently - in chipotle salsa, usually - and generally take it out at 12 hours. Can you get up at 5:30, take it out of the crock pot, and put it in the fridge and go back to bed? I'd worry about it getting mushy after about 12 hours. I doubt that you'd run out of liquid if there's that much now.
Thanks, I just checked it with a meat thermometer and it's up to the right temperature for pork but I assume if I leave it longer it will get more tender? I am not too familiar with it.
I think so. I had to do it as Kalua Pork for a Hawaiian-themed potluck a few months ago. It has to be shredded for that. It was very tender and shreddable after the 12 hours. For that, in case you're curious, you rub it with sea salt and add some liquid smoke (can't remember the exact amount - do a search if you're interested) and that's all. It created plenty of juice all by itself. And, no, there's no Kahlua involved! The different spelling is the way it is. It actually tasted more like Pig in a Pit, as my grandfather used to call the pig he'd do in the ground on his ranch, many moons ago.
if it is a pork butt roast, it has plenty of fat for moistness/flavor (they use this for pulled pork) if it is lean like a boneless pork loin roast, then it does need some help...with some fluids..
but yes, it should be fine
use that slow cooker more and more,,,whether its a beef roast, corned beef, chicken,,, it is guaranteed tender and tasty!!
I would not leave it for 12 hours, I would cook it and as soon as it's fork tender so that you can shred it with a fork I would set it to the warm setting instead of cook or low.
I would not leave it for 12 hours, I would cook it and as soon as it's fork tender so that you can shred it with a fork I would set it to the warm setting instead of cook or low.
I would do the same or even turn it off if the temp of the house is kept low at night. The heat from the cooker will even keep it warm for a few hours. I don't think 12 hours would hurt it, I am just a little leery about leaving anything cooking overnight. I have, many times, I just am not comfortable. The positive side: boy does the house smell nice when you get up.
Hmm, I only have low and high on my crock pots. Darn.
Yes, I would wake up at 3 ish and turn it off....that's me...
I mean if it was 'pull-apart tender' that is.
(I always stab it and push my spices so deep in the meat so it is
super flavorful....garlic and apple pieces included with the salty concoction....)
Wake up at 3am, make yourself a pulled pork sandwich.
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