by Hank Bienert
7 pound pork shoulder, bone in 2 quarts water
2 15-ounce cans of chopped tomatoes
½ cup kosher salt
½ cup brown sugar
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon garlic powder
2 medium onions, chopped
2 cloves garlic, chopped
Combine all but vegetables (canned tomatoes, onions and garlic) in a freezer bag or covered bowl and refrigerate overnight.
Next day, remove meat from bag and let drip and warm for 30 minutes (reserve liquid for later) then place in the crock pot on a meat rack/saucer.
Cover meat with cans of chopped tomatoes, chopped vegetables, and 1 qt. reserved liquid from bag.
If you wish-
-Cajun – add cayenne
-Asian – add 2 tablespoons Hoison sauce + 1 tsp sesame oil + 1 tablespoon grated ginger
-Mexican – replace can of tomatoes with Rotel, add 1 can enchilada sauce and 1 tsp cumin
-Indian – add 2 tablespoons biryana spice mix
-Thai – add 2 tablespoons 5 spices mix, 1 tsp ginger and ¼ cup chopped lemongrass
Set crock pot to high and cook for about 6 hours (or 10 hrs. on low) until meat reaches
200 degrees then turn crock pot off and let sit covered for 1 hour. Take meat out and shred with a fork. You can oven cook it instead setting temperature to about 200 degrees.