I’ve learned two things this week: slow cooker pulled pork is a two day affair
If I can use a $1 bottle of half decent store bought BBQ sauce, I will. It is a double bargain if you factor in the time and ingredients it would take to make my own. Never look a gift shortcut in the discount.
Here is what I did for the pulled pork this time around….
In the morning: rub the shoulder roast with a dry rub of turbinado sugar, old bay seasoning mix, garlic powder and onion powder. Wrap it in plastic wrap, and place it on a tray in the bottom of the refrigerator.
Bedtime: Put roast into slow cooker on low. Be sure the cooker is on a stable surface, well away from any flammable fabrics, so it can cook safely overnight.
Noon: (or as fits your schedule) Remove meat from slow cooker to a platter. Discard bone and any large pieces of fat. Discard liquid from bottom of cooker (it doesn’t taste that great by this point, and will just water down your BBQ sauce). Using two forks, pull and shred the hot meat. Return the meat to the cooker and stir in your favorite BBQ sauce (your own or purchased – I used about 2 1/2 cups of sauce for an 11 pound roast. We like it pretty saucy) plus any additional salt or seasoning as indicated by taste. Simmer on low until evening – or store and reheat when needed.