How Long Should You Cook an 8lb Pork Shoulder in the Crockpot for Perfectly Tender Pulled Pork?

Pork shoulder, also known as Boston butt, is one of the most flavorful cuts of pork and is perfect for making pulled pork in a slow cooker. An 8lb pork shoulder may seem like a lot of meat, but when cooked low and slow in a crockpot, it becomes fall-apart tender and shreds easily to make delicious pulled pork sandwiches and tacos.

When cooking an 8lb pork shoulder in the crockpot, there are a few things to keep in mind:

Prep the Pork Shoulder

Before cooking, trim off any excess fat from the pork shoulder. Make sure to leave some fat though, as this will help keep the pork moist. Pat the pork shoulder dry with paper towels. If the roast is oddly shaped or very large, consider cutting it into two pieces. This can help the pork cook more evenly.

Add Flavor

For the juiciest and most flavorful pulled pork, it’s important to season the meat before cooking. Use a dry rub, marinade or braising liquid to add flavor. A dry rub of spices like chili powder, cumin, brown sugar, garlic powder, paprika and salt and pepper is simple and really adds flavor. You could also marinate the pork in a zip top bag with ingredients like olive oil, vinegar, garlic, spices. Another option is to place the pork in the slow cooker and add 1-2 cups of broth, apple cider, beer or other braising liquid.

Set the Cook Time and Temperature

An 8lb pork shoulder takes quite a long time to become tender in the slow cooker. There are two temperature options:

• Low Heat Cook for 8-10 hours on low This more gentle heat leads to very tender meat,

• High Heat: Cook for 5-6 hours on high. The meat cooks faster at the higher temp.

Make sure the pork cooks long enough until it reaches an internal temperature of at least 190°F and is fork tender. Use a meat thermometer to check the temp. The pork should pull apart easily.

Shred and Serve

Once cooked, use two forks to shred up the pork. Remove any excess fat pieces. You can toss the shredded pork with your favorite bbq sauce or serve it plain for versatile uses in sandwiches, tacos, nachos and more. Store leftovers in the fridge for 3-4 days or freeze for later use.

Below are some more tips for slow cooker pulled pork success:

Choose the Right Size Crockpot

An 8lb pork shoulder is quite large, so make sure you have a big enough slow cooker – at least 6 quarts size. This allows room for the meat to cook evenly.

Brown It First (Optional)

Browning the pork shoulder in a skillet before the slow cooker gives it nicer color and seals in flavor. This optional step adds about 15 minutes.

Use a Meat Thermometer

It can be tricky to tell when a big cut of pork is done. Take the guesswork out by using a meat thermometer to check the internal temp.

Let It Rest

Once cooked, remove the pork shoulder from the crockpot and let it rest about 20-30 minutes before pulling. This allows the juices to redistribute through the meat.

Skim the Fat

Spoon any fat that has risen to the top off the cooking liquid after pork has cooked. This makes the juices better for serving sauces and gravy.

Add Flavorful Liquid

The braising liquid adds moisture and flavor. Use broth, cider, beer, barbecue sauce, etc. Check and add more liquid if needed during cooking.

Pull Correctly

Use two forks to shred pork. Pull meat apart following the grain for best texture. Discard excess fat.

Flavor the Pulled Pork

Mix the shredded pork with the flavorful cooking liquid. Toss or serve with bbq sauce, vinegar sauce or other seasoning.

Make Ahead and Reheat

Pulled pork freezes amazingly for up to 3 months. Reheat individual portions straight from the freezer in the microwave.