I made this the other day with a 5 lb. pork picnic shoulder (bone in), used the spices listed in the recipe, and added onion powder, regular paprika, and celery salt). Put the dry rub on the roast, let it hang out in the fridge in a gallon ziploc for 24 hourr. Then I just put in the crockpot fat-side up, with 1/2 cup of water and 1 tsp. of beef bouillon base. Let it cook on low for 11 hours (turning half way through). This is the easiest and BEST pulled pork I have ever had! I used some plain in a pita with garlic sauce, some with bbq sauce on sliders, some with just a pork gravy over rice, and some with burritos. By request, I'm making another one today!
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I made this the other day with a 5 lb. pork picnic shoulder (bone in), used the spices listed...