How long in the crockpot?

[bellesorrisa]

Hello - I checked the tags - only found one possible answer to my question but I'm not sure if that's what I wanted to know because it didn't specify how many lbs the pork shoulder was

Comments

[lunanoir]

For easy pulling, I usually slow cook my pork shoulder for at least 10, sometimes 12 hours on low to fully break down the connective tissue. (and I do the easy "toss it in with a bottle of barbecue sauce" method.)

I find that shorter cooks leave it harder to pull/less tender. I definitely wouldn't go less than 8 hours, and I'd probably cut the shoulder into 2 or 3 pieces.

eta: IMO, I'd make it the day before, pull it, then just put the crock back in to warm up an hour or so before you want to serve it.

[bleuberi21]

Agreed. In my experience, the meat is "done" by about 6 hours, but pulls easier after 8-10, as you said.

[bellesorrisa]

Thanks! I like that suggestion - I'll make it on Sat - that way I don't have to worry as much about it being done right before the party.

[bubblytoes28]

I don't know if it makes a difference, but I always slow cook it with broth (for at least 8 hours, more if possible) and then mix it with bbq sauce after it's shredded.

[oddlet]

I use white wine, but i agree with adding the sauce later. Otherwise, i have burned BBQ sauce lining my crock which is a headache to clean up.

[sinandsilence]

Yep, me too.

[bellesorrisa]

How much broth would you add? Chicken or beef?

[silent_murmers]

Low and slow is best. Minimum of 8 hours, but I typically do closer to 12 or more. Most often throw it in the night before right before heading to bed and let it go till we're ready to eat. I also second the broth idea instead of the barbecue sauce, unless you're doing it in one of those crock pot lining bags. Otherwise the cooked on sauce is a PITA like someone else mentioned!

[bellesorrisa]

I'll save the BBQ for the end - mix it in with the pork before heating it up the next day.

[randomstasis]

I agree with the 10 hours+ and cooked-on sauce comments. I usually just put in sliced onions and garlic and water or cider, maybe sage or thyme, leaving the sauce for later.
Good idea to cook it the day before; you'll be able to skim the fat much more easily, and there will be a lot of it to get rid of, so it works out well.

[wint3rhart]

I'm with you - sliced vidalia onions and garlic, and sometimes deseeded hot peppers depending on how we're feeling go in with the pork, and it gets sauced after shredding.