Yes, you can slow cook pork for too long, and doing so may lead to overcooking, which can result in meat that is dry, tough, and lacking in flavor. While slow cooking is a great way to tenderize tough cuts of pork and infuse them with delicious flavors, there is a limit to how long you should cook the meat.
The ideal cooking time for pork in a slow cooker will depend on the size of the cut, the type of pork (e.g., pork shoulder, pork loin, etc.), and the temperature setting of the slow cooker. As a general guideline, pork cooked on low heat in a slow cooker may take anywhere from 6 to 8 hours, while on high heat, it could be ready in 3 to 4 hours.
Overcooking pork can break down the meat fibers excessively, leading to a mushy or stringy texture. Additionally, the prolonged cooking time can cause the meat to lose too much moisture, resulting in dryness.
To avoid overcooking pork in a slow cooker, it's essential to use the recommended cooking times for your specific cut of pork and the temperature setting recommended in your slow cooker's user manual. If you're unsure about the cooking time, it's best to use a meat thermometer to check the internal temperature of the pork. For most pork cuts, the safe internal temperature is 145°F (63°C). Once the pork reaches this temperature, it should be tender and safe to eat.
If you want to keep the pork warm and tender after it reaches the desired level of doneness, you can switch the slow cooker to a "keep warm" setting or remove the pork from the slow cooker and store it covered with foil until you're ready to serve.
In summary, slow cooking is a fantastic method for pork, but it's essential to pay attention to cooking times to avoid overcooking and ensure you end up with moist, flavorful, and tender meat.