Inspired by this board, I decided to try making pulled pork in the little slow cooker I got as a hand-me-down. When I pulled it out, it shredded easily, but I thought it was a bit dry and not exactly tender. The problem is, how do I know if I overcooked it or undercooked it?
I was reluctant to check the temperature because I heard that for each time you open the lid, you need to add 20 minutes to the cooking time. Still, I did check the temperature once partway through; the internal temperature was definitely above 190F (I pulled out the probe at that point) on low, but the pork at that point wasn't shreddable, so I think it just hadn't melted the connective tissue at that point. And obviously it tenderized enough to be "pulled" easily later.
(On the positive side, a good barbecue sauce and fine shredding will cover a multitude of flaws. :-) So my "guinea pig"/taste tester liked it, and I'd definitely try making it again to perfect it.)