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Mar 3, 2011 04:58 PM

Crockpot pulled pork temp/hour

What is the best temp/hour for a pork roast in a crock pot for pulled pork. I use a DO but am giving my pulled pork recipe to friend who only has a crockpot.

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  1. About 8 hours on Low setting depending on the weight of the roast.
    Mine are usually 3 - 4 pounds

    1. Different slow cookers work at different temps. I agree that 8 hours on low is a good place to start, but some trial and error may be required.

      2 Replies
      1. re: alanbarnes

        I have 3 crock pots of various sizes and makes,and while overly scientific, I suggest using a probe thermometer and filling a crock pot with water and finding out at what each temp switch position the water heats to.

        New crock pots seem to eschew various temp setting to just a main "hot" setting so the food gets cooked thru and prevent food illness.

        I like to know a little better as to what means what for any cooking device.

        That said, Cook shoulder or butt to 195 to 200 degrees internal temp for pulling and it should be just fine. What that means "time wise" can be anything until one determines the temp at which one is cooking at.

        Same as when I smoke pork--it's done when it's done. LOL

        1. re: jjjrfoodie

          I agree totally that the internal temp is the key factor. But the cooker's temperature is only one factor in determining how long it will take to get there; the other is time.

          It can take an hour or more for a crock pot to get up to temperature. A lot more if the food is dense. So measuring the temperature at which the thermostat switches off is useful information, but it doesn't give the whole picture.

      2. Last night completed an 8.5 lb pork shoulder. Simmered it under fluid barely boiling for about 20 hours. Before shredding when still would submerge in fluid in larger chunks used a large spoon to skim off any fat that came to the top. Also cut off the fat cap before cooking. When went to break up the meat all that was needed was a vigorous stir and the resulting bone didn't have anything on it. We were very happy with the taste / texture of the end results. Noticed onions that were pre-fried soft were still in the sauce in the end not totally pulverized into liquid still there.

        1. I know you didn't ask but are you changing the recipe to suit a crockpot--you need considerably less liquid than in a DO.

          1 Reply
          1. re: chowser

            Critical point IMO esp. for pork shoulder. I put about 1/4 to 1/2 cup liquid only in.

            I also start mine on high for the first hour, then switch to low. Six hours usually does it but recently I had a small one that took eight.