Delicious with just a few lil changes to suit our 2-person family! Used a bone-in 3.25lb shoulder arm blade roast. Left whole, rubbed with 2 T Creole Rub (Cajun is too salty for us); left wrapped overnight in frig. Did not sear. Minced 1/2 sweet onion with 5 cloves garlic in processor. In crock I mixed 3 cups low-sodium chicken broth, 1 T apple cider vinegar; 1 T Worchester; 1 t liquid smoke, added garlic & onion and threw in two dried chipotle chiles for fun. Put on high for one hour then put pork in with 12 oz. of Odells IPA Beer. At 6 hours it was ready to pull. Strained liquid off and refrigerated liquid overnight to separate fat off; cooled then pulled pork, discarding bone, fat and silverskin (do not feed this to pets - onions are very bad for dogs and cats!) The next day, put most of the defatted liquid and shredded (pulled) pork back into crock pot to warm and infuse juices. At this point I corrected spiciness to suit us; Hubster uses BBQ sauces, I do not, so it has to be tasty from the get-go for me! We ate sliders with a variety of added yummies like roasted green chile, havarti cheese, red onion, homemade refrigerator pickles; Hubster prefers Trader Joes Sweet and Smokey BBQ on the bread. I also made my own Pico d'Gallo and we enjoyed this on tortillas with eggs the next day...which is why I NEVER add BBQ sauce to the crockpot, so I can be creative with leftovers! This freezes well too. VERY YUMMY!
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Delicious with just a few lil changes to suit our 2-person family! Used a bone-in 3.25lb...