- 4 lb boneless pork shoulder (aka pork butt)
- salt*
- pepper
- Sazon seasoning optional
- *Different salts vary in "saltiness," but I do about 1 tablespoon of kosher salt for a 4 to 5lb piece of meat. If you're using table salt, cut the amount to 2 teaspoons.
- **I've owned a few different brands of slow cookers over the years, and the total timing can vary by an hour or two, which is why it's best to go off temperature. However, 8 hours is a good starting point for a 4-lb roast. If you don't have a thermometer, you can grab a fork and see how easily the pork shreds. If it doesn't seem easily shreddable, it's not done yet.
- Storing leftovers: Store in an airtight container in the fridge for up to 1 week.
- Freezing: Store in an airtight container for up to 3 months.
- Reheating: While you can reheat it in the microwave, I think it tastes best when it’s reheated in a skillet. Add a small amount of fat like neutral olive oil, butter, or lard, and cook the leftover meat for a few minutes until warmed through. If you want to reheat frozen pulled pork, thaw it in the fridge overnight first.
