Hey guys, I have my pork shoulder in the slow cooker, seasoned and all. My meat thermometer says 193-197 for different parts of the meat, my concern is, its been 6 hours and seems at temp, but its tough, not fork tender at all. Not TOUGH TOUGH, but it's obviously not tender.

Do I leave it for longer? It is on low the whole time, I coated the pot with lard before putting in the meat, lots of juice in there, do I take out the juice? After its tender I will pan fry it on a Dutch over or a skillet with its juices or either broil it.