this 7 quart slow cooker *is* the right tool for the job if you're looking to cook massive cuts of meat such as chuck roast, pork roast, boston butt (pork shoulder), ham, etc.
have used often for various menues, ie: soups, pulled pork, pot roast, stews.
i use it for ither pulled chicken or pulled pork and i would say either dish is mouth watering.
well, tonight i want to cry because i had just started a pork roast to cook overnight.
next, a bed of onions, an herb and garlic rubbed pork roast and a sour cherry glaze.
we make coq au vin, osso buco, red beans and rice, pork & vegetable roast, stuffed bell peppers...
i have another crockpot that cooked a frozen pork roast on low in 4 hours.
i cook everything in it: pot roasts, pork roasts, stew, pulled pork, beans, etc.
i've used all 3 for dips, stews, and pulled pork/pot roast.
i made an amazing corned beef and cabbage dinner, and a pork shoulder loin with black beans dish-- they were hits!
1) the 6 1/2 quart is big enough to put in both beef and pork ribs for slow cooked "in a pinch" pulled pork, carnitas and ribs.
i have made a honey pork loin dish and a flank steak with herbs and marinade.
we made the pork stew in tomatillo sauce and nearly fell out of our chairs.
i use it for almost every meat i cook, roasts, pork chops, chicken, steak, turkey.
so far i have used the pot to make baked potato soup (which turned out fantastic!), pot roast (another winner), and pork loin roast (this was okay but it may have due to the type of recipe - the meat
i've used it numerous times from a roast to pulled pork to chicken soup.
but today i had a pork roast in it and heard a bang.....the entire lid shattered with glass falling into my roast...:( i wonder if it has something to do with the hole in the top for the probe maybe
as a test, i cooked the same pork roast recipe twice -- once following the recommended cooking time, and the second time using the probe and programming the cooker to stop at 145 .
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