The workhorse of the freezer — shred it, portion it, and it becomes sandwiches, bowls, mac add-ins, or fried-rice protein. Freezes and vacuum-seals beautifully for quick reheating.
Ingredients
- 4 lb pork shoulder (Boston butt)
- 2–3 tbsp Smokehouse rub
- 1 onion, sliced
- ½ cup broth (or cider vinegar for tang)
- BBQ sauce, to finish
Instructions
- Rub the pork all over with the Smokehouse rub.
- Lay the onion slices in the bottom of the slow cooker, set the pork on top, and pour in the liquid.
- Cook on low 8–10 hours until it shreds easily with a fork.
- Shred, discarding excess fat, and toss with BBQ sauce to taste.
Make-Ahead & Storage
Freeze shredded in some of its juices (hold the BBQ sauce) up to 3 months — it vacuum-seals well for grab-and-heat portions. Reheat from a sealed bag in simmering water, or thaw and microwave, then sauce to finish.
Notes
Leftovers are the base for the pork fried rice and drop straight into freezer burritos or a loaded mac. A splash of cider vinegar in the sauce cuts the richness.