I served it on Hoagie rolls toasted on the cut side in a cast iron skillet. Drizzled a bit of the meat juices on the roll, along with the avocado relish on top of the pork.
I had the meat cutter cut a 5 to 6 lb. bone-in pork shoulder. I actually got the shoulder blade. Most of the fat cap was on top, I cut some off prior to tossing into the slow cooker. I turned the shoulder three times during the cooking which took 7 1/2 hours for my 6 lb cut. I checked the meat a few times with a fork and when the meat in the middle was pulling off with a fork, I removed it, shredded into pieces then put the meat back into the juices and kept on warm until dinner time, about 30 minutes. The meat was was moist and so succulent.
http://www.finecooking.com/recipes/honey-balsamic-pulled-pork-avocado-relish.aspx
I had the meat cutter cut a 5 to 6 lb. bone-in pork shoulder. I actually got the shoulder blade. Most of the fat cap was on top, I cut some off prior to tossing into the slow cooker. I turned the shoulder three times during the cooking which took 7 1/2 hours for my 6 lb cut. I checked the meat a few times with a fork and when the meat in the middle was pulling off with a fork, I removed it, shredded into pieces then put the meat back into the juices and kept on warm until dinner time, about 30 minutes. The meat was was moist and so succulent.
http://www.finecooking.com/recipes/honey-balsamic-pulled-pork-avocado-relish.aspx