Slow cooker help?

No the meat shouldn't be any tougher. Maybe a little browner on the bottom? I would say 4 -5 hours on high, just make sure there is liquid. (apple cider is good for pork roast!)

What I often do, is cook it for the recommended time on high (per how many lbs I have), then turn it down and let it cook a little longer on low. The main reason for this is because it keeps it nice and hot until DH gets home and softens the meat a bit more.

So you've never had one until now? And you're in an RV? I thought that would have been the first thing you'd pick out after you had bought the RV. Do you have an electric roaster, yet? If not, you should get a smaller one that will fit your counter space (I don't have a lot of that myself, either) and get one while they're on sale - I actually suggest that to everyone on here.
You get the ease of a crock pot, but more versatility as it can be used more like an oven. Which I like since I have a tiny electric oven..

Wow, that sounds good! You'll have to report back on how it went!

The meat will still be tender cooked on high, but not as tender. Youll need to up the liquid content of the recipe quite a bit too or it will dry out. I find it a real gamble when trying to save time slow cooking, somethings really dont cook well on high temperatures (like a pork shoulder). What usually does work is to start the meat on high for 1-1.5 hrs, and then drop down to low taking 3 hrs off cook time. If you are talking a nicer piece of pork, like a tenderloin, you can get away with the high setting as the meat is already fairly tender (but again, make sure to have enough moisture in there so it doesnt dry out!)

lol.. breakfast , lunch and dinner is what I get for like 3 days when I break mine out

I just cooked a large pork roast today. I put it in on low at 8 am and it was very done by 2:30. Pork doesn't hurt to overcook. It fell apart by the time we were ready to eat. I put the roast in with a very large onion quartered, some crushed garlic, a few rosemary leaves. I cooked it covered. You don't need to add any liquid to a pork roast. It will make plenty of juice all by itself.

I sucked up as much juice as I could to make gravy. Served it with mashed potatoes, gravy, applesauce and salad. Delish!!

If you like Chicago style beefs, here's a slow cooker recipe for you to try:

4 pound beef roast (any kind will do, but find one without a lot of fat)
1 jar pepperocini peppers (buy the pre-sliced kind)
1 can beer (the cheaper the better)
1 package Au Jous mix (find it by McCormick's packaged gravies)
1 large onion, sliced thin
1/2 green pepper sliced (optional)

Place the beef roast, pepperocini peppers and beer into the crock pot and cook on high for about 7-8 hours. Remove the beef from the pot and coursely shred it with 2 forks (leave largeish chunks). Return the shredded beef to the crock pot and then add the Au Jous, onion and green pepper to the crock pot. Cook another hour.

Serve on crusty rolls or slices of french bread.

I just made this yesterday, and we'll get quite a few meals from it.

Thanks, LDG - I am now starving! And it's a bit late to fix anything...

Sounds like a great dish!

my experience with crock pots is to add more salt than the recipe calls for. and if you have extra liquid leftover, make a soup out of it in the crock with whatever you have on hand and cook on high for maybe two hours before turning down to low and you have another meal. soooo yummy

Turn it into a soup or freeze it into smll portions for later ue. I fequently freeze sauces in ice cube trays to add a bit of extra flavour when cooking.

I do that, too. I also freeze iced tea and lemonade in the summer to add those cubes to my beverages instead of regular ice.

I just cook it on low. Usually I'm at work anyway when the crock pot is doing its magic, so low is good. And if I am at home, I'm busy with something else. That's why I like the crock pot so much....you can throw the stuff together and let it do its thing. Life is good!

Here are two good recipes for the crock pot, if anyone is interested. This one would be really nice for the holidays because of the cranberry. Easy, too:

Cranberry Roast Pork

1 large boneless rolled pork loin
1 tsp. dry mustard
16 oz. can jelled cranberry
1/4 tsp. ground cloves
1/2 cup sugar
1/2 cup orange juice

Place roast in crockpot. Combine other ingredients. Pour over roast. Cook on low 6-8 hours.

Remove roast and skim fat from liquid. Remove two cups of the juice (add water if needed). Bring to a boil over medium heat in saucepan.

Combine 2 tablespoons of cornstarch with 2 tablespoons of water. Use the cornstarch slurry to thicken juice. Pour over pork and serve.
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This is a good (and easy) recipe for when you either don't feel like messing around with your grill or it's too cold to grill outside, but you want pulled pork. Slathered with your favorite sauce and with some cole slaw, it's good stuff!

Crock Pot Pulled Pork Sandwiches - makes 10 generous servings

2-1/2 to 3 lb. pork sirloin roast or boneless pork shoulder roast
3 Tbsp. cider vinegar
2 Tbsp. Worcestershire sauce
1 tsp. ground cumin OR chili powder
1/2 cup water
Homemade BBQ sauce (below) OR 3-1/2 cups of your favorite BBQ sauce
Hamburger buns

Trim fat from pork roast. Cut roast, if necessary, to fit into a 3-1/2 to 4 quart crock pot. Season meat with salt and pepper. In a small bowl, combine 1/2 cup water, vinegar, Worcestershire sauce, and cumin or chili powder. Pour over meat in crock pot. Cover and cook on Low heat 8 to 10 hours or on High heat 4 to 5 hours. Remove meat and discard the cooking liquid.

Using two forks, shred the meat and return the meat to the crock pot. Stir in 2 cups of the BBQ sauce. Cover and cook on High heat 30 to 45 minutes or until heated through.

Serve the meat in split hamburger rolls. Pass the remaining BBQ sauce.

Homemade BBQ Sauce

2-1/2 cups ketchup
1 cup finely chopped onion
1/4 cup packed brown sugar
3 Tbsp. bottled Pickapeppa Sauce or Worcestershire sauce
3 Tbsp. cider vinegar
3 cloves garlic, minced
1/4 tsp. hot pepper sauce

Combine all ingredients in a medium saucepan. Bring to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Use immediately or let it cool. Chill up to 3 days. Makes 3-1/2 cups of sauce.

II made a delicious Chicken and Wild Rice Soup in my Crockpot last weekend. I'm famous for making things for the first time and having company over to try it, and this was no exception. Everyone loved it. Sorry, I don't' have the recipe handy at the moment, but if anyone wants it, let me know and I'll find it!

Oh yes, it was so thick you could eat it with a fork. Just the way I like it.

This is a great site for slow cooker recipes. This girl makes all kinds of things in her crock pot! Many of the recipes are gluten free, too, if you need that.

http://crockpot365.blogspot.com/