Quote:
Originally Posted by Scottw
Do you cook it on high or low in the slow cooker. Again, I'm not going for pulled pork though. I'd like to try to slice it
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Quote:
Originally Posted by Scottw
I was going to go for 8 hours. I don't want pulled pork which is why I'm tying it into a roast. I'd like it to be soft and tender but able to be sliced. What do you guys think? Maybe 7 hours?
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Quote:
Originally Posted by Scottw
Ok, thank you for that. This one was 8. 5 lbs before I removed the bone. Do you think I'll be good at 8 hrs on low given the size of the shoulder? I'm guessing here. All your help is appreciated.
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Skip the Dr. Pepper and cook it on high. Between the onions and the pork, it should be fine on moisture since crock pots don't leak much.
If you cook it at a higher heat, it will be done faster and the meat will stay slightly tough allowing you to slice it, rather than it breaking down into shreds in the long cook.
Check your crock pot manufacturer's manual for the cooking times since they vary widely between brands and models.
