How Long to Cook an 8 lb Pork Shoulder in a Crock Pot for Tender, Flavorful Results

Making pulled pork in a crock pot is an easy, hands-off way to end up with incredibly moist, fall-off-the-bone pork shoulder. But when dealing with a larger 8 lb cut of meat, nailing the cook time can seem tricky. Undercook it and the pork will be tough and dry. Cook it too long and you’ll end up with mushy, stringy pulled pork.

So how long should you cook an 8 lb pork shoulder in a slow cooker or crock pot? The magic timing comes down to a few key factors:

Low and Slow Is Key

• For best results, always cook large pork shoulders on the LOW setting. Low and slow allows time for the connective tissue to properly break down.

• Cook for 1-1.5 hours per pound. For an 8 lb pork shoulder, aim for 10-12 hours on low.

• Pork shoulder can handle longer cook times without drying out Don’t stress about going over the recommended time

Let It Rest

• After cooking always let the pork rest in the juices for at least 30 minutes before shredding. This allows it to further absorb moisture.

• The pork should pull and shred incredibly easily when fully cooked. If not, pop the lid back on and cook for another hour or two.

Internal Temp Trumps Time

• Use an instant read thermometer to check for doneness, not just cook time. Pork shoulder should reach 195°F-205°F when done.

• If the thermometer reads lower after the recommended time, cook for another 1-2 hours and recheck.

Sample Cook Times

To recap, here are some general guidelines for cooking times for an 8 lb pork shoulder:

• 8 lb bone-in pork shoulder – 10-12 hours on low

• 8 lb boneless pork shoulder – 8-10 hours on low

• Add 1 hour for every pound over 8 lbs

• Check temperature after time is up and cook longer if needed

Prep Steps for Success

Follow these tips when prepping an 8 lb pork shoulder for the slow cooker:

• Trim excess fat. Leave about 1/4 inch. Too much fat can hinder moisture absorption.

• Score the fat cap. This allows seasonings and moisture to penetrate deeper.

• Season generously. Use a dry rub, marinade, or just salt and pepper. Get flavor into all the nooks and crannies.

• Sear it (optional). Browning the outside over high heat adds texture and flavor.

• Add veggies. Onion, garlic, carrots around the meat add flavor.

• Add liquid. 1-2 cups of broth, cider, wine, or water keeps things moist.

Pork Perfection Pointers

Here are some additional tips for ensuring tender, flavorful pulled pork every time:

• Add spices and acid. Chili powder, cumin, brown sugar, vinegar all add amazing flavor.

• Shred patiently. Use two forks and go with the grain of the meat. Rushing leads to stringy pork.

• Skim the fat. Use a spoon to remove some of the surface fat after cooking for a healthier option.

• Serve it sauced. Add your favorite BBQ sauce when serving or toss the shredded pork in sauce.

• Layer it into sandwiches. Pile the juicy pork onto buns with pickles and slaw for pulled pork perfection.

• Save the leftovers! Store in an airtight container for up to 4 days or freeze for later.

With minimal hands-on time and a simple crockpot approach, you’ll have the most insanely delicious pulled pork you’ve ever tasted. Low and slow is key when cooking larger 8 lb pork shoulders. But the results are so incredibly worth it. Just be sure to check the internal temperature to guarantee tender, fall-apart shredded pork that will be a major hit at your next backyard BBQ, potluck or game day party!