How Long to Cook Pulled Pork Shoulder (Bone-in Boston Butt) in the slow cooker

Specification: 7–8 lb bone-in pork shoulder, dry-rubbed the night before, fat cap trimmed to ¼-inch

Target Temp

LOW (10–12 hrs)

Low & Slow

Total Time

10–12 hours on LOW

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

200°F (probe-tender, bone slides clean)

USDA Safe Pull

3-Step Execution Protocol

Preheat & Prep

Add pulled pork shoulder (bone-in boston butt) (7–8 lb bone-in pork shoulder, dry-rubbed the night before, fat cap trimmed to ¼-inch) to the slow cooker. Set to LOW (10–12 hrs).

Slow Cook

Cook for 10–12 hours on LOW. Keep lid on; do not stir unless specified.

Check & Rest

The blade bone slides out with a gentle twist and a fork spun in the shoulder rotates freely; the meat pulls into moist shreds, not sticky chunks. Confirm internal temperature reaches 200°F (probe-tender, bone slides clean). Rest for 30 minutes before serving.

Verification Basis & Testing Rig

National Pork Board pulled-pork technical guide (pull-tender window 195–205°F internal); USDA FSIS "Slow Cookers and Food Safety" (LOW holds 170–200°F, safe for whole-muscle pork above the 145°F minimum after rest); Crock-Pot 6-Qt owner's manual roast schedule (bone-in pork shoulder 8–12 hrs LOW).

Pro Tip: Trim the fat cap to ¼-inch before it goes in — anything thicker holds the rendered fat in the pot instead of letting it baste the meat, and you'll spoon it off later anyway.

Want the complete meal with seasoning & sides?View Full Recipe

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