Hello!
I cooked a 5.5lb pork shoulder blade roast using this recipe and I think my crock pot is a 6qt size.
I used a leave-in probe and after 8.5 hours on low, it was at 167. 12 hours in, it was up to 183 and the bone was starting to slide. At 14 hours, it was up to 190. At 16 hours, it was 192, and at 17 hours, it was still at 192 and I turned it off as I ran out of time.
When I checked it with a hand probe, the top portion was in the mid 180s and the bottom was in the low 200s.
It pulled easily, but it seems like some of the meat is dry while some of it is exactly where I’d like it to be.
I haven’t slow cooked much before – is this common for it to take so long to get through those higher temps? I was aiming for the supposed magic mark of 195 but I might have been 20 hours in at that point and it already seemed like some of it was dry.
Any thoughts? Should I call it as soon as I see the bone starting to slide and the fat cap disconnecting even if it’s only in the mid 180s? Thanks!
by Otherwise_Progress