I went to Costco today and picked up a pork loin or roast (I know I should have checked which it was, but I didn't...). It's probably a roast because it is very lean. I stripped the fat and membrane, which I now find out I should have left. Oh well. It was in the slow cooker on mostly low for 5 hours, covered with liquid. The internal temperature was 160, not hot enough yet. The whole cooker with the pork is in the fridge now and will finish cooking tomorrow. It's tough. It will be sliced for a Cuban sandwich, so it doesn't have to stand on its own. I read on a slow cooker blog that it is OK for it to get tough, and if you keep cooking it, it will get tender. So, should I believe the blog and put it back on low tomorrow and let it cook until it dies some more, or just get it to 170 and slice it? (I keep asking my husband to learn how to cook since I'm a vegetarian who is a wanna be pastry chef. He won't cooperate.) Many thanks in advance!