A great slow cooker pulled pork recipe
Cut under the top thick layer of fat so it forms a flap (or pocket) and rub the seasoning liberally all over the meat (and under the flap) and then re-cover with the fat…that helps the flavor get into the meat and also tenderizes it as it cooks (make sure you cover all the exposed portions of the meat with the rub and get it in all the nooks and crannies). You should use a spoon to transfer the spices to the meat because you will probably have some rub left over and you don’t want to contaminate it with pork from your hands. Just cover what’s left and save it for next time (After you taste the finished product, I guarantee there will be a next time). Then wrap the spice-rubbed shoulder in plastic wrap and let it sit in the refrigerator for 8-24 hours (the longer the better….I usually do the full 24).
Don’t be tempted to take the top off the crockpot until it’s time to check the temperature….every time you remove the top, it really adds to the total cooking time. What happens is usually the pork temperature plateaus at about 175˚ and stays there for a while, and then it will rapidly rise to 195˚.
When it is cooled down, I wrap serving size (4-6 oz, depending on how big you like your sandwiches)) portions in plastic wrap and then freeze them. When I want a sandwich, I just throw one in the microwave for about 30-45 seconds on high, pour on a little warmed sauce and it’s done…put it on a soft roll with some coleslaw and pig out.
Note: You can throw out the big hunks of fat, but you can also put them under the broiler and crisp them up. You can then eat it as is or chop up the crisp pieces and throw them in the bbq. It adds lots of flavor and texture, but it really isn’t necessary since it’s very messy and probably will clog your arteries and cause your heart to stop beating. I also freeze the bones and use them to make stock for soup…it makes an amazing broth for split pea soup.