Hey guys, I have my pork shoulder in the slow cooker, seasoned and all. My meat thermometer says 193-197 for different parts of the meat, my concern is, its been 6 hours and seems at temp, but its tough, not fork tender at all. Not TOUGH TOUGH, but it's obviously not tender.
Do I leave it for longer? It is on low the whole time, I coated the pot with lard before putting in the meat, lots of juice in there, do I take out the juice? After its tender I will pan fry it on a Dutch over or a skillet with its juices or either broil it.
by MitsuAkiyama
7 Comments
Looks like food from fallout
I do 12 hours for carnitas
I’d slow cook it for another two hours at least, until it shreds with a fork. Then, I’d separate the broth from the fat and oven-roast the shredded pork with the fat on like 450 while reducing the broth on a pan on the stove. After the meat is crusty I’d break it up, mix in the reduction, stuff it in a taco with shredded cabbage, chopped onion, cilantro, crema and cholula and chow down
The minimum time I’ve done was 7 hours on high, they were fine. Typically ~10 on low.
And leave the top on and trust the process.
Can you elaborate further on what you’ve done so far?
every time you lift the lid you’re adding 20-30 minutes for letting heat out. just let her sit, you need to let the fat render. my last pork on low went 12hrs, pretty hard to overcook in crock pot
If it’s tough then it was too hot. Slow cookers tend to run hotter than if you were to put it in an oven at 200°F. Even the low temps run over 200. It’s due to the new food safety standards. I do brisket and pork shoulder in the oven at 200-225 depending on their respective sizes. They always come out tender and juicy and the fat is rendered perfectly. Avoid slow cookers.
Wow🤤😋😍🤩