Dry Pork?

The last 2 pork roasts that I have made in my crock pot after cooking for 10 hours has been very dry.  What can I do?????

I'm not sure how you prep your pork. I find that not ading water usually keeps mine moister. I lay a few stalks of celery on the bottom of the crock first to add flavor and make a mock rack for the roast. I add a pkg of lipton onion soup mix on the top with carrots and potatoes. That's it, let it cook for about 6 hours. I can't eat the celery any more post op. The fiber doesn't get chewed enough for my pouch, but it does break down with the carrots to replace the water I don't add.
Hope that helps, Kristi

You can try veg. stock as well as water

The following was on the band board, it's very moist and very good (IMHO).....  probably not RNY friendly because of the sugar..  My finicky 12 yr old even likes this...  I fix in slow cooker, and left overs reheat well (I have problems getting stuck with warming up left over meat)

1 pork butt roast (about 4 pounds)
1/4 to 1/3 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt

Preheat oven to 400 deg F (200 deg C).  Place the rack slightly below the center of the oven.  Place the pork in casserole that is just large enough to hold it and has a lid.  Sprinkle the roast on all sides with Worcestershire sauce.  Then press brown sugar coating on all sides of the pork.  Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat.  Cover tightly.

Place roast in the oven and immediately turn the heat down to 200 deg F (95 deg C) Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily.  If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more.

Pull the meat apart and remove the bone.  Stir the salt into the juices at the bottom of the pan.  Serve meat in its delicious juice hot or at room temperature.

Note:  This can easily be done in a slow cooker.  Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight.

Stop overcooking it.

Proteins are cellular strands.  The more you cook it, the more the strands tighten up like wringing out a towel.  Do you often see "juice" running from steaks?  How about "watery" scrambled eggs?  The proteins have denatured forcing out the water (leading to dry, tough meats and rubbery eggs)

Most of the damage to proteins occur above 140F.  You could submerge meat in liquid and if the temperature gets hot enough the meat will still be dry.  All you did was force moisture from the meat into the surrounding liquid.  Keep in mind, the problem is not the TIME but the TEMPERATURE.  You could hold meat indefintely at 140 and it would not get dry.

If you want to make a perfect pork roast, get a digital thermometer and stop cooking when the internal temperate hits 136.

That's it!!!  I know I should love my crock pot but I swear it makes my food taste bad.  If I am home and can eat this when it gets to the right temp, it usually really good, but if I have to work and can't get home and it's in the crock it tastes bad.  I think beans and tough meats are great in the crock, but when it comes to other better meats the crock usually just makes them inedible.  I thought I would like mind with the warmer, not I think I will try and cook everything for the 4 hours on high and then let the warmer do the rest till I get home.  I am going to try that before I throw the darn thing out.
Sorry but this has been a pet peeve of mine for awhile now and I am tired of throwing my food away because you can't eat it.
Marylin

Try brining it first - I swear by it now! You can google brine recipes - there are about a million different options. Mine is basically this

4 cups water
1/2 c salt
1/4 c sugar (it doesn't absorb it all so I don't dump off it)
a few pepper corns
some thyme
several cloves of garlic cracked (you can leave the skins on)

I toss everything in a pot - bring it to a boil until everything dissolves - shut it off and let it cool completely then pour over the meat and let sit from 12 hours - 3 days. I do this to chicken all the time because even now at 2 years out I have trouble with dry meats. The chicken breasts (boneless skinless) I let sit about 12=18 hours and they taste just like a rotisserie chicken from the store!

Of course you can mix up the seasonings anyway you want - the base is just the salt, sugar, and water. You can add lemon, different herbs, spices etc

Hope this helps!