I'm boiling a bacon joint (just over 2lbs), I'd normally cook it for about an hour and a half but I want it to go quite shreddy, how long should I keep it on for do you reckon?
When i used to serve these joints in a shop, we used to tell the customers, 20 minutes to the pound plus twenty minutes. so in your case it would be slightly over the hour. Hope this help.x
I would do it for the hour turn the heat off and put a lid on it and leave it in the boiling water for the last 30 mins - that way it should still be firm without being 'shreddy'.
I did think of the slow cooker pasta, but I needed lots of stock as I'm doing pea and ham soup for dinner. I might buy another joint for next week and do that in the slow cooker.