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Slow-Cooked Pulled Pork Shoulder

Reviewed: Sep. 24, 2012
Brined on Sat. Cooked on Sun. morning at 5:00 a.m. as I was heading out the door to participate in a cycling event. Still asleep? Probably since I screwed this one up by forgetting to add the brown sugar when I cooked the roast!! It was still very delicious and tasty. My husband commented on the "vinegary" taste, so I can't wait to tell him I forgot a key ingredient. In the brine I used 1/2 sparkling apple cider I wanted rid of and 1/2 white vinegar with the water. Prior to cooking I drained more than 1/2 the liquid and added one 12 oz. bottle of beer, which provided plenty of cooking liquid. In addition to the onion I added about 6 small cloves of garlic. Next time I'll drain all the cooking liquid to get rid of any residual salt, since that flavor was very evident to me (could also be because I forgot the brown sugar!). The meat literally fell of the bone. Very easy to shred and remove the fattier bits. The shredded meat went back into the cooker on a warm setting for "serve yourself" convenience. My roast was 2.75 lbs. There is PLENTY of meat left over for us to have lunch all week and then some. Would easily serve 10 people for a party.
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