- 3-4 pounds boneless pork shoulder
- 4 tablespoons sugar
- 4 tablespoons salt
- freshly ground black pepper
- 4 cups of some liquid
Season the pork shoulder with salt, sugar, pepper. Cover it and let it sit overnight in the fridge. Put the pork into your crock pot on low, with the liquid of your choice. You could do beer, root beer, wine, water, broth. I used red wine because it’s what I had laying around. After 8 hours, take it out of the crock pot and let it take a breather for at least 30 minutes. Then shred it up with 2 forks, making it pulled pork. I usually leave it unseasoned, since you can use it in a million ways. Throw some into your ramen with a poached egg to fancy up your ramen. Mix a bit with barbecue sauce and put between some buns. Add sage, garlic, tomato sauce, and mozzarella for an Italian pork. The possibilities are deliciously endless and endlessly delicious.