slow cooker help!

[HotJambalaya]

Just dusted off the slow cooker, and fired it up, I havent used it in at least 8 years..

Now I'm making pulled pork for tacos, but i bought so much pork its stuffed to the top, I literally have a couple of cans of fruit on top to hold the lid down properly.

Its on low for 10 hours, it should be fine? or have I got it too full?

[xx99xx]

If the lid is on, then it'll be fine. The meat will shrink as it cooks putting less pressure on that lid!

[HotJambalaya]

xx99xx said:

If the lid is on, then it'll be fine. The meat will shrink as it cooks putting less pressure on that lid!

thanks!

i've left them as slabs of meat, so semi worried the heat wont get to the top properly, fingers crossed though!

[xx99xx]

So how did it turn out?

[HotJambalaya]

top slabs were indeed a bit firm, stuff at the bottom was pretty good.

However all still edible, when doing again, I definitely wont stuff as full.

The main things is that all the juice and sauce had the bottom meat submerged and tenderising, whereas I guess the stuff on top just steamed mainly?

[moorx]

We've cooked joints (gammon, etc) in the slow cooker without them being submerged and they have been fine, but we do generally turn them over half way through.

[Motorman74]

Turning big joints over half way through is standard practice really - definitely would have helped you in this situation