My family always has shredded brisket cooked in a CrockPot every summer. It’s kind of been the go to dish to feed the 9 of us (4 in my family and 5 in my cousins’ who grew up a short 6 blocks away) for any special occasion during the summer. We have plenty in the month of August which has been rightly dubbed ‘Birth Month’ since half of us are born then. My dad and I even share a birthday, which is awesome.
Now, my family uses a brisket for all our BBQ celebrations but ever since having some fantastic pulled pork while I was in Austin for Paleo FX a few months ago, I’ve wanted to put my own twist on it, so I’m using a pork shoulder instead. Let me tell you, it came out so well, that not only will I suggest making it for my family this summer, but the entire pork shoulder only lasted about a day and a half between me and my girlfriend…so I would call it a success.
- Rinse pork shoulder with cold water and pat dry with paper towels.
- Combine sea salt, garlic powder, onion powder, and white pepper and rub generously over pork shoulder
- Place pork shoulder, fat side up in a crock pot, add chicken stock to keep pork moist and cook on low for 7 hours.
- After 7 hours, carefully remove pork shoulder from crock pot and shred using two forks.
- Return shredded pork to crock pot and add Hickory BBQ Sauce. Cook on low for an additional hour.
- Serve and enjoy.
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