Crockpot Roast Question.

[Bowhuntah]

I'm cooking a wild pork roast in the crockpot and I am planning on cooking it about 8 hours on low. I always thought the internal temp must reach at least 170 at some point during the cooking process. The internal temp has not gotten anywhere near that yet. How does this slow and low method make it safe to eat if the internal temp never gets up to safe levels?

[Fletcher]

Looking at the date and time, I assume you have come to some conclusion with this.  What was the end result?  I always crockpot things on high until for a while before coming down to low.  I would agree that with wild pork you would want the temp to get up there.