Slow cooker pulled pork?

[Sunny06]

What are your best recipes? Thanks!

Make a dry rub with salt, pepper, brown sugar, onion granules, garlic powder, smoked paprika and cayenne if you want a bit of heat. Marinade for as long as possible, overnight at a minimum ideally 24 hours. In slow cooker on low gif as long as it takes. I do large joints so I can freeze leftovers and have s few quick and easy meals. Baste it a couple times with the juices then when it starts to fall apart remove the stock and keep it, shred the pork, add back some stock and bbq sauce until you get the desired consistency. Keep the stock if you are going to reheat it so it doesn't dry out.

Thanks @crochetmylifeaway Do I not need to add in any liquid at the start?

No I don't add anything. With the salt and sugar the joint produces enough moisture.

I use one off the bbc website. It’s cooked in cider in the slow cooker and is absolutely delicious. It’s same as above pretty much but with the cider.

It depends if you want a wet or dry pulled pork.
Personally I go for the quicker wet option!

Brown off all sides of the shoulder. Into the frying pan you have just browned add Carton of passata, 200ml of beef stock, 5 tablespoons of balsamic vinegar, 4 tablespoons of Worcestershire sauce, 1 teaspoon of Mustard, 3 tablespoons of honey (can add more of needs more sweetness), 1 teaspoon of garlic granules or a clove of chopped garlic, 2 teaspoons of smoked paprika, 2 teaspoons of cumin 1 teaspoon of Chipotle paste or flakes.
Bubble together for a few minutes then add to the slow cooker.
Cook on high for 4 hours or low for 6-8 hours (depending on the size of shoulder).

Remove and pull adding large spoonfuls of the cooking liquid as you go.
It works everytime and leaves enough of the bbq type sauce to make a brilliant bbq pulled pork pasta the next day etc.