Early on, I decided that I would try to cook a pork shoulder every week, and document the process.

I’ve had good luck with pulled pork in the past, but I couldn’t find any recipes that took into account that this was my first time. And most recipes seemed to assume too much knowledge on the part of the reader. For example, if you wanted to know how long to cook it for, the recipe would tell you “until tender.” Well, what does that mean? What does tender mean?

And for most recipes I found online, there were no photos. So I had no idea what a finished product should look like.

So I decided to make a blog. It would have photos of each step along the way, and each recipe would have an explicit set of instructions about what it should look like at each step along the way. The goal is to show people that cooking isn’t really all that hard (and thus encourage them not to be intimidated by recipes).

If you are looking for easy recipes that you can cook using your slow cooker, then you have come to the right place. My name is Jorge and I run a blog where I share my slow cooker recipes with people just like you.

I love cooking pork shoulder because it is so versatile. You can serve it on its own as a roast, use it to make pulled pork which you can then turn into a barbecue sandwich or burrito, use it to make pork tacos or enchiladas, and the list goes on. The best thing about cooking pork shoulder in a slow cooker is that no matter how long you leave it to cook, it will never dry out or over-cook.

Pork shoulder is one of the cheapest, most versatile and tastiest cuts of meat you can get. I’m a huge fan of bone-in pork shoulder because it’s so cheap!

There are a ton of ways to cook and prepare pork shoulder. It’s great for slow cooking, braising, and smoking. You can get pulled pork sandwiches, barbecue and carnitas from pork shoulder.

Treat this cut like a pro, follow my tips and you’ll be cooking like a pro in no time!

You can make some pretty tasty dishes from pork shoulder. Some that you might want to try making some day include:

* Pulled Pork Sandwiches (great for any party)

* Carnitas (Mexican pulled pork)

* BBQ Pulled Pork (perfect for summer grilling or tailgating)

* Cuban Sandwiches (another great party food)

* Pork & Beans (a classic American dish that tastes great with pork shoulder).

There are a lot of ways to cook pork shoulder, but I’ve found that the easiest way is to use a crock-pot. That way, you can just set it and forget it. The dish is also very popular here in Colorado, so it’s easy to find people who are willing to trade some of their home made beer in exchange for some of your home made BBQ.

%%% First off, let me say that the most important aspect of this recipe is the meat itself. It’s best to buy an organic pork shoulder (the “pork butt”). Organic pork has not been treated with hormones or antibiotics while it was being raised.

Secondly, you’ll need to decide what kind of seasonings you’d like to use. You can use whatever flavorings you want, but I’ve found that the best mixture is half ground cayenne pepper and half black pepper. This gives your pork a nice kick without being too spicy for most people’s tastes.

%%% As always, the first thing you need to do is get your crock-pot ready for cooking. To do this:

1) Wash out your slow cooker and make sure there are no food particles left inside of it;

2) Take about 1/4 cup of

Pork shoulder is one of the most versatile and forgiving cuts of meat around. It can be made into BBQ, stew, pulled pork, carnitas, or anything else that you could ever want to make.

Nick’s Notes on the Perfect Pork Shoulder

I recently did a post on cooking a pork shoulder in the oven. I got an email from my sister and brother in law about using pork shoulder for carnitas. It’s really just a different way to cook the same cut of meat and to use it for tacos. I have used this before and it’s really easy to do.

The only difference is that you don’t remove the skin from the pork shoulder because you’re going to pull it off when it’s done. So you don’t have to trim off any fat, which is nice.

All you need is:

3 cloves of garlic, minced

1 large onion, peeled and chopped