I am an extremely experienced cook willing to spend hours on slow foods. I have decided to learn the art of crockpots to make stews, casseroles, and hearty slow foods more tender. I have ruined (in my mind) 3 dishes recent past by overcooking recipes with:
•beef pot roast ingredients,
•pork shoulder for pulled pork (my first attempt ever to make), and
•lamb shanks in tiki masala recipe. Are there certain limits to how long meats can be cooked on low?? Is 8 hours the do-or-die cutoff for low heat??