The typical slow cooking time for pork shoulder is about 8 to 10 hours on low heat or 6 to 7 hours on high heat until the pork becomes tender enough to shred easily. For more precise results, cooking on low for 8 to 10 hours is preferred to break down connective tissue fully, achieving fall-apart tender pork. The internal temperature should reach around 195–205°F (90–96°C) for best texture. If cooking on high, about 6 to 7 hours is usually sufficient for a 3 to 4-pound pork shoulder. Using a meat thermometer to check the internal temperature helps ensure the pork is done perfectly. Searing the pork before slow cooking is optional but adds flavor. In summary:
- On low: 8 to 10 hours
- On high: 6 to 7 hours
- Internal temperature target: 195–205°F (90–96°C)
This slow cooking approach yields tender pork suitable for shredding or pulling apart.
