It sounds like the connective tissue didn't break down. I know a lot more about beef butts than pork, but it's the same issue. Try slow cooking it for an hour or two on the hi setting, and add liquid if it's mostly dry. A ginger ale (the kind with sugar) or coke could help (they work for brisket)--or similar sugar and acid in fruit. Or wine. Or even vinegar and a little sugar. Or keep it on low with just plenty of the liquid you've been cooking it in and let it go a lot longer.

Thanks, Plllog! I cooked this in ginger ale. I just did a google search and it sounds like it might need to get to 200-225degrees to fall apart. I always cook them this way and never need to use a thermometer. After 8 hours on low they are always falling apart. I'm not sure what is different about this one, but I did set it for another two hours on low and hope that does the trick.

Sometimes they just cook differently. See what getting it to 200 does. Let us know!

FWIW, I once cooked two rib roasts of identical size at the same time. One was done 45 minutes before the other. I just figured it had to do with the density on them.🤷‍♀️

Yeah. This kind of thing reminds you that it's naturally replicating, not factory made. ;) Love Chloebud's two rib roast example. Good luck!

I forgot to check the end temperature, but the additional two hours did produce the desired fall apart pork.