I've made this 3 times now (doubling the recipe one time) and can attest to how easy and yummy this recipe is. On the advice of other reviewers, I used bone-in pork shoulder because of the cost. I am a fanatic about removing the fat, and after this last time, I think I may use a leaner cut of pork if I can find it on sale. Only reason being it made a super quick and easy recipe more tedious and time consuming than necessary. Of course, if you don't mind some fat in your pork or don't mind picking it all out, then the cost difference is worth it. The flavor is great and the recipe couldn't be easier. I put a 3-1/2 to 4 lb pork shoulder, along with the beef broth, into a 6 qt slow cooker. I cooked it on low for 10 hours, turning it once. I then removed the pork, and shredded and de-fatted it with 2 forks. Like I said, the de-fatting part was time consuming, but the meat just fell apart...so easy. I rinsed out the crockpot, returned the pork to it,added my bbq sauce and let sit in the fridge over-night. A couple hours before serving, I put it back on the crockpot on "warm" and served on warmed Hawaiian Rolls. YUM!! Tried Stubbs and Sweet Baby Rays...much prefer the SBR and will use that from now on.
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I've made this 3 times now (doubling the recipe one time) and can attest to how easy and yummy...