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Ingredients

• Pork Shoulder Blade Roast or Picnic (3-5 pounds)
• 3-5 tablespoons your favorite dry rub, (+more if desired)
• 8-10 dashes Worcestershire sauce

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Ready In 725 Minutes

Servings: 8

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Cooking Instructions

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Step 1

• Place meat in the slow cooker.
• INGREDIENTS:
  
• EQUIPMENT:
  

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Step 2

• Add dashes of Worcestershire sauce to the top of the meat until it is well covered. Then sprinkle heavily with dry rub. Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the "warm" setting for about 4 more hours or until the meat easily will pull with two forks.Internal temperature of pork roast should be between 190 F and 205 F.
• INGREDIENTS:
  
• EQUIPMENT:
  
• Length: 600 minutes

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Step 3

• Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.
• EQUIPMENT:
  
• Length: 10 minutes

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Step 4

• Serve warm.Leftovers should be kept in an airtight container in the refrigerator or freezer.

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