3 to 5 pounds of bone-in OR boneless pork shoulder
1 bottle Dale’s Steak Seasoning (Marinade)
Toppings for Pulled Pork Sandwiches
Cheese Slices: American, Cheddar, Provolone, Colby Jack
Cole Slaw or Shredded Raw Cabbage
Dill Pickles on the side
Put pork shoulder in large slow cooker, fat side up.
Pour ½ to the full bottle of Dale’s Marinade over the pork shoulder; pour equal amount of water into slow cooker.
The pork shoulder can cook over night or all day on low for 10 hours if your slow cooker converts to warm after 10 hours. Or cook on high for 5 to 6 hours. Either way, if you used a bone-in pork shoulder, the bone should pull right out with no resistance. If you used a boneless pork shoulder, take a fork and twist the meat – it should shred instantly – again, no resistance.
Remove the bone and all of the fat that you can. After removing the fat, shred the pork into the liquid. Leave on warm for about an hour so that the inside portions of the pork shoulder gets some of the seasoning into it.
Using a slotted spoon, move the shredded pork shoulder to a plate or bowl – discard the remaining marinade and grease and any remaining fat. Wipe out the slow cooker and return the pulled pork to it to stay warm. If you want the pulled pork to be more moist, then reserve some of the marinade liquid mixture (without the grease) to pour over it when returned to the slow cooker.
Serve on warmed or toasted buns with assorted condiments (mustards, BBQ sauces) and cheeses (American slices, cheddar slices, provolone slices), Cole Slaw or shredded raw cabbage with dill pickles on the side.