I have smoked a lot of pork in the smoker. Boston Butts, wild hog hams and whatnot. Some say the internal temp of the meat needs to reach 180 in order for the collagen to break down and the meat to become tender. I have noticed that it seems to be closer to 195 and sometimes a little over 200 for me. Regardless, I have been able to repeatedly produce excellent pork (wild or store bought) off the smoker.

My question is...does the same principal apply in the crock pot. It seems it would. This would mean the crock pot would have to be turned up higher than with other cuts in order to get the desired tenderness. Yes/no?

Thank you for any helpful input in advance.

Have cooked pork many times with crock pot. Put ham or shoulders in pot after seasoning, add veggies and set it on high. Set heat to low after roughly 6 hours depending on the crock pot as some cook faster than others. Meat will fall off the bone.

I have learned that a crock pot isn't a crock pot isn't a crock pot where heat is concerned. No two seem to have the same idea of low and high. It sounds like you are saying run it 6 hours on high with no regard for what the temp is, then set it to low, but for how long? I think this may be on the right track, high for a long period as long as you don't overdo it, then low.....and add check the internal temp...or just check for it to beak down?

Crock pot stews in juices, moderating temps. Kinda apples and oranges to compare to smoking.

I always smoke near to, but under 200 degrees.

my wife does all sorts of cuts of meat (pork roast/butts/loins, beef roast/brisket, ribs, etc.) in a crock pot. She normally sears the meat in a skillet, places crock pot bag (OMGoodness this is the slickest thing since sliced bread and makes clean up a breeze), places the meat in the crock pot, adds a cup of beef or chicken broth, (can cut up vegetables/potatoes/onion on top), put on the lid, turn it on LOW (8 hour cycle I think) ... off to work she goes, dinner is ready when we get home that evening.

I have found that I can smoke brisket, ribs, pork butts, etc. in my smoker for 8-10 hours at very low temperature and instead of wrapping with higher heat to actually cook the meat, merely take inside, toss it in the crock pot (with bag) a little apple juice or homemade mopping sauce, put on the lid, turn on LOW and 6-8 hours later some of the tenderest meats ever. Still has a great smoke flavor too. Doesn't take much liquid in the bottom as it will make a lot of it's own juices (remember, I smoked it, not cooked it on the smoker).

this last method works great for when I fire up the pit and cook a large quantity of a variety of meats, vacuum seal, freeze for later ...

Yes, absolutely agree, the crock pot bags are a work saver. Use them all the time. Thanks for the write up.

and I agree, not all crock pots are created equal. We have several but my go to is a larger oval shaped one that has an automatic cut off. Has Low, Med, Hi settings that are various lengths of time and temperatures. We also have a much smaller one that will burn the crud out of cheese dip cause it doesn't have auto off and only one temperature setting, have to manually turn on/off/on/off/on/off when the cheese dip starts to harden.

this right here! i cook one about once a month during the year and twice a month in winter they come out excellent every time!

Do a search for the crockpot made by Ninja. Best crock pot we have ever bought. Believe me , we have bought them all. Kinda pricey, but it is well worth it if you make a lot of roasts, chili, stews... It has a unique feature that allows you to control the heat a lot more than the competitors. It has a roasting setting where you can crank it up high enough to sear your meats or saute your vegtables then you flip the dial to the crockpot setting and continue cooking low and slow. We sear a pork shoulder on both sides. Turn it to crockpot low setting. Season with your fav. pork rub seasoning, pour half bottle of your fav. barbeque sauce on it and 1 can of Dr.Pepper. Cook on low 8 hrs or until pulls apart and you will think you left it on the smoker all day. Makes pretty good pulled pork!

Thanks! I'll check into it...

I have no idea how a crock pot does it, but I love what it does. We have 2 and frequently use both at the same time. Cook the meat in one and the veggies in the other.

I love my crock pots also,they make good pull pork.

I smoke pork butts until internal temp is between 200-205 and it is always perfect and bone just slides out.

I actually have a venison roast in the crock pot now

doing pulled/BBQ pork in a crock pot can be tricky as others have said it kinda stews in its own juices so you wanna make sure you trim as much fat as possible without affecting the overall moisture of the meat. I general trim the fat season it over night with a pork rub (Paprika,salt,brown sugar,garlic powder) 6-8hrs until you can pull it with your thumb/forefinger. Drain the grease/fat and add your BBQ sauce of choice.

195 is the magic number

Any try the Bluetooth Crockpot. You can control the pot from your Smart Phone

http://www.amazon.com/Crock-Pot-Wifi-Ena...s=wifi+crockpot

Thanks for the tips

Out at the lease the other day it was cold and rainy so I put the baby back ribs in the crockpot.
cut into 1/4s and seasoned with steak seasoning, some more salt and course black pepper, a bottle of corona and a can of rotel.

Cooked on high for a few hours rotating and then to low and off for the evening hunt at 3
total cook time was about 6 hrs and the meat fell off the bone pulling them out and served over rice.

damned that was good!

deer camp cooking, grab whatever you have handy and go for it..

Thanks for all the input guys!