Tuesday 23 June
There's still a boatload (to be polite) of Thursday's pork butt in its crockpot in the fridge. Tonight we were going to a movie, so we just set it slow-cooking again, with some quartered Yukon gold potatoes shoved down in the liquid underneath.
Over two hours later, the meat was hot and tender enough to be pulled from the bone, but the potatoes were still crunchy. We had to fish them out and boil them (in pork juices, of course) on the stove to get them tender.
So remember: for fresh roots, two hours in the slow cooker is like ten minutes in the pot.