That makes so much sense now. The roast turned out wonderful because I just kept cooking it slow and low. No one has ever explained it that way to me, I really appreciate it!

Thanks everyone for the tips. I tossed that thermometer! I just kept it on low and cooked for a total of 10 hours and it turned out so delicious!
Thanks again!

If Savage isn't too far south, McKrakens Pub is a great sports bar to watch the game. Their tvs are nice a spread out so its easy to see from any seat in the house.

I think the thermo might be off, but I read that it would take 8-10 hours for a roast that big in a slow cooker? I just don't want it to be tough and dry, wich is what happened to the last one.

I bought a shoulder blade pork roast, and after reading through 49 or so different post, I thought putting it in the slow cooker would be the best. It is a 5 pound roast. It has been cooking for 5 hours on low and when I checked it the thermometer read about 160. My question is, why did it cook so fast in a slow cooker, and why is the middle of the roast still red/pink? This is my second attemp at a pork roast and I am determined to get this right. The last one was very dry and tough after roasting in the oven. Any info and tips would be greatly appreciated!!!
Thanks