Help! How do I slow cook this pork shoulder?

[PFB2]

I'm the first to admit I'm a terrible cook so I'm hoping you guys can help me 🙏🏼

I wanted to try making pulled pork in the slow cooker so I bought this pork shoulder. I was going to put it in with some bbq sauce and some red onions. Do I leave all the string on the pork shoulder or does that need remover before cooking? Do I need to remove the fat?

Thank you.

I’m not Mary Berry but this works for me: I remove the net (if it’s cooked properly it will fall apart when it’s done anyway), cut off the skin but leave a layer of the fat on the joint to stop the meat from drying out. You can cook the skin separately if you like crackling: rub it with olive oil, sprinkle it with a bit of sea salt and put it in it in with the meat (uncovered) for the last hour of cooking, then whack the heat up to high f200/210) for a final 20 minutes or so while the meat’s resting (time varies, just keep an eye on it)
Really important to wrap the meat up in foil so it doesn’t dry out. I’d also not put the baste on til half way through because lots of bbq marinades have a high sugar content and can scorch even at fairly low heat over slow cooking.
Finally, not sure what your recipe says but I’d cook at 160/170 depending on how accurate your oven is for at least 5 hours (May even need an hour more if you want it absolutely falling apart).

This is the one I use pulled pork. I take off the skin before cooking and make stand alone crackling

You can't go too wrong with it. I would put in without sauce, with a dry rub on it, then add the sauce when complete. String on or off it doesn't matter.

Probably about 5/6 hours will do it. Maybe longer if large piece.

I just cut off the fat and throw it in the slow cooker. Usually I make a spice rub and cover it in that first, but sometimes I leave it plain and just squeeze on bbq sauce afterwards.

I've never had a problem with it drying out. In fact I usually use the stock it creates to make black beans as a side.

I did this the other day , I dont eat meat but everyone else says it was lovely. I chopped 2 red onions and a yellow pepper poured stock all over it and left it for 7 hours. Then took the fat off it , took some of the liquid out but left in the peppers and onions in. Shredded it up, poured bbq sauce over it put lid back on for half an hour. Served on ciabattas with coleslaw.

I just take off any netting and chuck it in (4-6 hours on high 6-8 on low) the fat will come off with ease once it’s cooked
after it’s cooked drain juices pull off any fat and use two forks to ‘pull’
Add some bbq sauce and stir it in until it’s all covered
Put it back in the slow cooker for another half hour or so and serve
Mine love it with sweetcorn/chips/mash or in bread rolls xxx