Yes, I know a pork shoulder is a million times better if you smoke it, but if you don’t have the time to monitor your meat or have the smoking capability, a crock pot is the way to go.
I think my stomach got the best of me at the grocery store because I bought a monster 8.5 lb shoulder. Nothing wrong with a nice hunk of meat like that unless your crock pot can’t handle it. I had to give my pork shoulder the People’s Elbow for it to fit in the crock pot…
I thought about looking up a spice mix recipe, measuring it out, and using that for my meat, but that kind of takes the fun out of cooking sometimes. So I just mixed all those spices together in whatever quantity looked right. No measurements at all.
I covered my meat in the spices, jammed it into the crock pot and set it on low. When I got home from work, it was all done. I had it in there for about 12 hours. You could get away with 8-10 or leave it longer. The crock pot method is very forgiving, unlike a bunker on the golf course (link to video where golfer cant get out of sand trap).
What can you do with all this meat? put it in your omelettes, lettuce wraps, BBQ picnic, stews, stuff peppers, meatza topping, or just eat it!