Cook on low for 8-10 hours or until roast begins to fall apart with a fork.
Remove bone and shred with forks or in a stand mixer.
Return shredded meat to juices for serving or storing.
Leftovers can be frozen.
If your pork roast is too tough, let it cook longer (on low).
If your pork roasts often turn out too dry, make sure you are using a roast that has a nice marble to it. We prefer to use shoulder butt roasts for a lot of our pulled pork recipes. Also if you plan to cook all day, make sure you are using a large roast and even bone-in roasts because they tend to take longer to cook and will be less likely to overcook.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.