My shop only had giant pork shoulder, fills it the pot to the top over some onions, but will he be done in 8 hours? Never done this before
My shop only had giant pork shoulder, fills it the pot to the top over some onions, but will he be done in 8 hours? Never done this before
by Chad-McRad4
39 Comments
nightbefore2
Meat thermometer is the only way to tell if it’s done. Unless it completely shreds apart in which case it’s done lol. Personally I’d have just cut this in half though
OsoRetro
I’d do 10-12 hours but it should temp. May still be a little tough.
wilsonw
I would’ve cut it into chunks first
kae0603
Not on low. High maybe.
M1sterGuy
I don’t think 8 hours will be enough, especially with it sitting so tall. When I make pork shoulder I do 12 hours at 225 in the oven covered. I only buy large ones like this.
grapesodabandit
If you absolutely need it done in 8 hours I’d consider giving it a few hours on high first then the rest of the time on low. Really 10-12 hours on low would be preferable for a piece of meat this big though.
junkit33
Move it to high immediately, but even 8 hours on high is pushing it for a large pork shoulder.
Those things can easily take 12 hours at 250, which is higher than a crock pot goes. The overloaded crock pot is also not going to get up to its normal temp for quite a while, so you’re probably losing an hour or two in the beginning.
You’ll know when it’s done when you can stick a probe into the middle of it like butter.
GEEK-IP
I get the biggest that looks like it’ll fit, and cut into chunks. It’s done when it’s falling apart. 🙂
undermind84
I typically cook small pork shoulders for 10 hours. This may be safe to eat in 8 hours, but it will probabbly be pretty tough. It takes a while for the fat to break down and render.
I would think this will take upwards of 12 hours if you want it to be fall apart tender.
JulietJulietLima
Is the lid actually sealing? If not it isn’t probably going to maintain heat very well or keep it moist.
Maybe you could cut it into smaller portions to make it fit better and increase the surface area?
prefim
I mean you could have halved the meat when you got it home….
Lordluva
I’d check it at eight hours then nine hours and 10 hours so on whenever you can pull it apart with a fork easy then it is done
Artemistical
you could do it on high for 2 hours (which amounts to 4 hours on low) and then turn it down to low for another 6 hours…..so it would amount to like 10 hrs of slow cooking.
Mykitchencreations
Put it on high for 8 hrs not low
LuwandaAdkins79
Throw some foil over the top. I also throw a beach towel over the top of that but I don’t do this if I’m not going to be home to check it. I do frozen turkey breast this way when they fill up the cooker. It really helps hold in the heat.
Pizza_love_triangle
Cut it in half. Cut it in chunks. This will take forever and still may not be great
BrokenTrojan1536
I do this frequently. Use some tongs and flip after 4 or so hours. I also cut a lot of fat cap off since fat and juices can’t drain. More of your seasoning stays on the meat. When it’s done I grab the bone with tongs and it will slide right out. I will suck some of the fat juices out with a baster. If you don’t take some out you’ll have soggy sandwiches. Then shred and eat!
3hrd
shoulda chopped it up tbh, even quartering it would’ve saved hours
High_InTheTrees
How much did it weigh. You can google slow cooker times per pound/kg whichever on low/high
3YrsOfArtSchool
I did a 10 lb butt last weekend in one piece, cooked on high for 8 hours and it was perfect.
StrawberryKiss2559
I would have chopped part of it off. The liquids inside are going to expand and I’m worried the lid will not stay put and cook the meat properly.
RenegadeBurrito
12-14 hours on low is best range In my experience. I do pork shoulders pretty frequently.
laysmiserables
I’ve had this problem before, just cut it up into a few big chunks and that will help. 8 hours may still give you tough meat though. I’ve had to toss in the instant pot for 20-30 minutes to make more tender fast in time for dinner
lizardbreath1138
I do them this big a lot but I usually cut into 3-4 pieces. Helps it cook more evenly and distribute flavor. 10-12 hours is average but I will do 2 hours on high, then turn it to low.
BennyOcean
You could still take it out and cut it up even though it’s partially cooked. If you expose the middle section it will save some time.
Fine-Professor6470
195 degrees for tender 200 degrees for shredded.I just did a 7lb shoulder in oven at 250 degrees the recipe said 8 hrs it took 12 hrs to get it to 195 degrees.You really need a meat thermometer.If it’s cooked less than that it will be tough.
ThunderChix
I did this a year ago and the melted fat juices overflowed and ruined my crock pot. Keep a close eye on the liquid level.
PhinsFutureSB-Champs
So this is the only way I cook pulled pork. Chunk it, season it, rub with bbq and wrap in bacon and high for 7 hrs. I had my Traeger and tried one on there, I only like it in the crock pot
AllergicIdiotDtector
How did you get that wonderful crust?
Woyaboy
What’s the weight? Anything more than 5 pounds I think you’re starting to get iffy and will need more time.
awooff
24 hours on low. High maybe 12.
10YearOldChikun
What is this a slow cooker for ants!?
hombre_bu
I usually do about 16 hours on low, I get it going before bed and pull it after work. Falls right off the bone.
FatKidsDontRun
Cook it longer, 10-12 hours should be fine
dave-gonzo
I’ve always followed the rule of 4-6hrs on high and 8hrs on low for literally everything. I don’t even know why crock pots have other time limits honestly.
jblatour
No way Jose
Hot_Transition_5173
I put one on today too. 10 hours in low. Yummy
jmundella
When I do a beef stew I check in on it with two hours left, if it looks like it still has a good way to go I’ll crank it to high for its final hours.
_Ted_was_right_
Hit it with a torch first. I’ve used a big one to brown/char the outside, then just throw it in the slow cooker to finish the job.
39 Comments
Meat thermometer is the only way to tell if it’s done. Unless it completely shreds apart in which case it’s done lol. Personally I’d have just cut this in half though
I’d do 10-12 hours but it should temp. May still be a little tough.
I would’ve cut it into chunks first
Not on low. High maybe.
I don’t think 8 hours will be enough, especially with it sitting so tall.
When I make pork shoulder I do 12 hours at 225 in the oven covered. I only buy large ones like this.
If you absolutely need it done in 8 hours I’d consider giving it a few hours on high first then the rest of the time on low. Really 10-12 hours on low would be preferable for a piece of meat this big though.
Move it to high immediately, but even 8 hours on high is pushing it for a large pork shoulder.
Those things can easily take 12 hours at 250, which is higher than a crock pot goes. The overloaded crock pot is also not going to get up to its normal temp for quite a while, so you’re probably losing an hour or two in the beginning.
You’ll know when it’s done when you can stick a probe into the middle of it like butter.
I get the biggest that looks like it’ll fit, and cut into chunks. It’s done when it’s falling apart. 🙂
I typically cook small pork shoulders for 10 hours. This may be safe to eat in 8 hours, but it will probabbly be pretty tough. It takes a while for the fat to break down and render.
I would think this will take upwards of 12 hours if you want it to be fall apart tender.
Is the lid actually sealing? If not it isn’t probably going to maintain heat very well or keep it moist.
Maybe you could cut it into smaller portions to make it fit better and increase the surface area?
I mean you could have halved the meat when you got it home….
I’d check it at eight hours then nine hours and 10 hours so on whenever you can pull it apart with a fork easy then it is done
you could do it on high for 2 hours (which amounts to 4 hours on low) and then turn it down to low for another 6 hours…..so it would amount to like 10 hrs of slow cooking.
Put it on high for 8 hrs not low
Throw some foil over the top. I also throw a beach towel over the top of that but I don’t do this if I’m not going to be home to check it. I do frozen turkey breast this way when they fill up the cooker. It really helps hold in the heat.
Cut it in half. Cut it in chunks. This will take forever and still may not be great
I do this frequently. Use some tongs and flip after 4 or so hours. I also cut a lot of fat cap off since fat and juices can’t drain. More of your seasoning stays on the meat. When it’s done I grab the bone with tongs and it will slide right out. I will suck some of the fat juices out with a baster. If you don’t take some out you’ll have soggy sandwiches. Then shred and eat!
shoulda chopped it up tbh, even quartering it would’ve saved hours
How much did it weigh. You can google slow cooker times per pound/kg whichever on low/high
I did a 10 lb butt last weekend in one piece, cooked on high for 8 hours and it was perfect.
I would have chopped part of it off. The liquids inside are going to expand and I’m worried the lid will not stay put and cook the meat properly.
12-14 hours on low is best range In my experience. I do pork shoulders pretty frequently.
I’ve had this problem before, just cut it up into a few big chunks and that will help. 8 hours may still give you tough meat though. I’ve had to toss in the instant pot for 20-30 minutes to make more tender fast in time for dinner
I do them this big a lot but I usually cut into 3-4 pieces. Helps it cook more evenly and distribute flavor. 10-12 hours is average but I will do 2 hours on high, then turn it to low.
You could still take it out and cut it up even though it’s partially cooked. If you expose the middle section it will save some time.
195 degrees for tender 200 degrees for shredded.I just did a 7lb shoulder in oven at 250 degrees the recipe said 8 hrs it took 12 hrs to get it to 195 degrees.You really need a meat thermometer.If it’s cooked less than that it will be tough.
I did this a year ago and the melted fat juices overflowed and ruined my crock pot. Keep a close eye on the liquid level.
So this is the only way I cook pulled pork. Chunk it, season it, rub with bbq and wrap in bacon and high for 7 hrs. I had my Traeger and tried one on there, I only like it in the crock pot
How did you get that wonderful crust?
What’s the weight? Anything more than 5 pounds I think you’re starting to get iffy and will need more time.
24 hours on low. High maybe 12.
What is this a slow cooker for ants!?
I usually do about 16 hours on low, I get it going before bed and pull it after work. Falls right off the bone.
Cook it longer, 10-12 hours should be fine
I’ve always followed the rule of 4-6hrs on high and 8hrs on low for literally everything. I don’t even know why crock pots have other time limits honestly.
No way Jose
I put one on today too. 10 hours in low. Yummy
When I do a beef stew I check in on it with two hours left, if it looks like it still has a good way to go I’ll crank it to high for its final hours.
Hit it with a torch first. I’ve used a big one to brown/char the outside, then just throw it in the slow cooker to finish the job.