Out of curiosity, how big is this piece of meat?

OP Here - Absolutely love my crock pot, but not for pulled pork.... If I had a smoker like my father I'd use that, but alas, not in the budget right now.

Thanks everyone! I plan on starting it around 10pm, should be ready by dinner election night!

I do pulled pork over night often with a gas stove and have never given it a thought. I start the whole pork shoulder around 9p.m. @ 275F with a 10 hour timer and it is crispy on the outside and fork tender inside and ready to pull and season when I get up.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Could you use a crockpot instead?

For pulled pork? Wet heat? Disgusting!

Don't see why it wouldn't work.

it would taste like shit. Crockpots simmer food. Simmer pulled pork? The temperature even on a low setting would be way too high.

I know this because I've been served pulled pork out of a crock pot. Anyone who can make their way around a kitchen would never put pulled pork in a crock pot.

I do it all the time for beef broth that needs to simmer forn 24hrs. I set the oven at 210 and run it overnight.

Biggest drawback? The amszing aroma wakes me up.

Anonymous wrote:

Anonymous wrote:Could you use a crockpot instead?

For pulled pork? Wet heat? Disgusting!

Don't see why it wouldn't work.

Anonymous wrote:Could you use a crockpot instead?

For pulled pork? Wet heat? Disgusting!

Could you use a crockpot instead?

Anonymous wrote:275 for 14-16 hours? That's crazy!

That actually sounds about right....what about it strikes you as crazy? Just curious

OP Here - We have a carbon monoxide monitor about 15' from the stove (near the base of the stairs). The smoke alarm is about 3' from that. The fire extinguisher is above the fridge but I'm thinking of moving it to the stairs just incase.

I don't for one second thing anything will happen other than waking up to the delicious aroma, just want to give DH a little peace of mind. As I've said I've made this before, but it required 12-14 hours cooking, then another 4 hours resting (with the oven off). Last time I started it in the morning (early) and still had to set an alarm to wake back up to finish it in the middle of the night.

I wouldn't leave it overnight.

Get a carbon monoxide and gas alarm and put it in the room/hallway right outside the kitchen. Assuming you already have a smoke detector, then you'll have early warning of any of the primary dangers of unattended ovens (gas leakage, smoking, fire).

Something like this:
https://www.wholesalehomeimp.com/products/kidde-kn-coeg-3-nighthawk-plug-in-carbon-monoxide-and-explosive-gas-alarm-with-battery-backup?utm_medium=cpc&utm_source=googlepla&variant=17150417155&gclid=CPOYz522l9ACFYJBhgodEbkKuw

should be fine at that temperature (note: I have a friend who makes pulled pork and chicken in the warming drawer over 20 plus hours--best thing ever).

275 for 14-16 hours? That's crazy!

I'm making a great pulled pork that requires it to be cooked 14-16 hours. I want to start it tonight before we go to bed, but DH is concerned about the oven. Clearly he forgets that I made this 3ish months ago with no issue. Gas oven that's on the older side FWIW. Temp is 275.

My other option is to wake up around 2am and start it then. Since DH is up around 5:30am for work he's okay with it on for a few hours while we sleep. I don't see an issue with it being on from when we go to sleep, but I'm the cook/baker. Thoughts?