* 5 to 7lb pork shoulder * 6 to 7 tbs of favorite dry rub OR mix 3 tbs of Heather’s Butt Rub, 1 tbs Smoked Black Pepper, 1 tbs Garlic Powder 1 tbs Sweet Spanish Paprika, 1 tbs brown sugar, 1 tbs kosher salt, * Five slices of onion
Preheat over 225F. Cook pork shoulder uncovered, on sheet pan, for four hours.
Line bottom of the slower cooker with five slices of onion. Set pork shoulder on onions. Pour a cup of your favorite BBQ sauce (we like Cajohn’s Bourbon St. Smokey BBQ Sauce) over the pork shoulder. Cook on slowest setting for eight hours.
Remove from the slower cooker and let it cool for a half hour. Shred the meat using two forks. Serve with your favorite sauce!*
You can mix a couple tbs of the pan drippings into your sauce.