STUBB’S EASY SHREDDED PORK
(A Slow-Cooker/Crock-Pot Recipe)

Ingredients:
2 pounds pork shoulder or butt, in 3 inch chunks
1 tablespoon STUBB’S Burger Rub
1 tablespoon STUBB’S Herbal-Mustard Rub

Yield: 18 ounces cooked pork, plus pot juices

Directions: Place the pork in a 5 quart slow cooker. Toss with the rubs. Cover and cook on low until fork tender, about 4 hours. Remove the pork from the pot juices and refrigerate each separately until ready to use. Shred pork and reheat with a bit of defatted pot juices before using.
Suggestion: Save and defat the pot juices, to use as a flavorful pork stock.