Question about making pulled pork with pork shoulder?!
It's a large piece of meat, the top part touches the lid but there is space around the top edges. How much longer will it take if I leave it on high?
It's hard to cook pork shoulder for pulled pork "too long" in a slow-cooker. Where I live, that stuff sits in slow-burning pits all day and doesn't get dried out. But it's definitely not ready or going to be ready any time soon if it's so large it's touching the lid and you're seeing blood. You might consider cutting the larger piece into 2 or 3 smaller pieces. You're going to be shredding it all up eventually, anyway. You could check the internal temperature of the meat with a meat thermometer if you're pressed for time. I don't think a slow cooker is going to change the color of the surface of the meat too much, but I'm sure you shouldn't be seeing any pork blood when it's done!!!
It will be a long time before it is ready. I would put it in a pan and wrap it tightly in foil and bake at 350 for a couple of hours and check it to see if it is falling apart yet. If not then wrap again and bake until it does.
To get any meat to shredding consistency takes up to 12 hours on low.
It will likely take another few hours on high.