makes enough for 8+ sandwiches
2 lbs pork shoulder
freshly ground black pepper
fine sea salt
1 12-oz can of Dr. Snap
1. Place the pork shoulder in a slow cooker. Season both sides liberally with salt and pepper.
2. Pour a can of Dr. Snap over the pork. Set the slow cooker to low and cook for 6-7 hours.
3. Before you shred the meat, use a spoon to ladle off some of the fat. You can also remove any residual fat on the meat as well.
4. Use a knife and fork to shred the pork. Drain off the liquid.
5. Stir in about 1 cup of your favorite barbecue sauce.