So like the post says I will have about 30+ people coming over tomorrow. I want to cook this frozen pork shoulder in the slow cooker for pulled pork sandwiches. The thing is 13 pounds. How long and what temp? Also is it even possible?
Thaw it…first off. Put it in a large tub in a sink, then fill with cold water, let the water run over it and drain (you want a continuous flow over the meat) until it is thawed. If you want to speed up the process when it has been in for a couple hours see if you can hack it in half (cautiously). Regardless, this should take at least 6hrs. Cut into small chunks, and place on hith in the slow cooker with some stock/seasoning. 4-6hrs should be ready.
Also, as it thaws you can remove chunks so that it thaws quicker, and what you remove can go into the slow cooker. Doesn’t need to be whole to cook since you’re going to pull it anyway.
Never thought of cutting it up. Thanks man
For the future, if you ever buy pork for pulling, cut it up into 1-2 pound chunks before freezing. Makes the process much easier for you later.
It’s burning. Was I supposed to lower the temp or something? I started it 4 hours ago. I feel like maybe I should add water or lower the temp?
Slow cooker needs liquid. The pork will produce some but you need to start with some. Did you start with a recipe from the net? That is the safest way to try something new.
