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!!!