You’d have to be a chimpanzee to screw this recipe up. It takes some time but requires almost no effort, and depending on how big your shoulder is, you’ll have leftovers for days. I usually prepare it with roasted potatoes or sweet potatoes and a sauteed green, but you can serve it with almost anything and it’ll taste incredible.
Yield 6-8 servings
1 boneless pork shoulder (3 1/2 to 5 lb, or larger, if you’d like)
2 teaspoons – 1 tablespoon of salt
Place your pork shoulder into a slow cooker.
Next, rub the meat with salt. I used a little more than 2 teaspoons for my pork shoulder, but figure about 1 teaspoon for every 1 1/2 pounds you use. THIS IS NO EXACT SCIENCE. Just make sure the pork is completely rubbed, and use more salt than you think you’ll need.
Put the lid on the slow cooker and put on low for 12 to 16 hours. Again, THIS IS NO EXACT SCIENCE. The bigger the roast, the longer it’ll need. Your pork is done when it’s very tender and it appears cooked on the outside.
Halfway through the cooking, you can take the pork out of the pot and pour off the accumulated liquid, if you like. This will lead to more of a “crust” on the outside. However, it’s not really necessary, so do it only if you have the time.
When the time has elapsed, your slow-cooker should automatically go to the “warm” setting, at which you can leave the cooked pork roast until dinner time.
When you’re ready to eat, take off the strings of your pork roast (if they had them to begin with) and peel off the fat cap with a knife or tongs. You really don’t want to eat it, so discard it immediately. Shred the remaining pork with two forks and serve immediately.