I also do pulled pork in the crockpot when the weather is too cold or I don't have time to fuss with the smoker. I use this recipe from Food Network, I used to just cook the pork with a can of root beer, some onions, salt and pepper, the girls loved it. Elery likes it spicier, so I use this now. Spicy Pulled Crockpot Pork 3 tablespoons light brown sugar 2 teaspoons hot paprika 1 teaspoon mustard powder 1/2 teaspoon ground cumin Kosher salt and freshly ground pepper 1 3-to-4-pound boneless pork shoulder, trimmed of excess fat 2 teaspoons vegetable oil 1/2 cup apple cider vinegar, plus more to taste 3 tablespoons tomato paste 6 potato buns Barbecue sauce and prepared coleslaw, for serving Directions Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw. Have fun! Annie

I thought I was going to have to wait until I got home to find the brand of the sauce, but a few google searches popped up an image of its easy-to-remember label. Scott's Family Barbecue Sauce http://www.scottsbarbecuesauce.com/ For my birthday party in September I used about 5 pork tenderloins, as described above in two crockpots (a 4 qt and a 6qt) and cooked the meat over night. I then pulled it apart in the morning and returned it to the 6 qt crockpot which it nearly filled, and stirred in one bottle of the above BBQ sauce. At the party I had another bottle of the Scotts BBQ sauce, and two others to choose from (which I believe were Stubb's Hickory Bourbon, and Stubb's Smokey Mesquite) for people to use as they served themselves. After starting with nearly 15 lbs of meat, at the end of the party there was only enough left to make about 6 sandwiches the next day.

You're fortunate to not taste it, mimi. I can always taste the left-over-ness of roasted meats. There is actually some science to it...a snippet from the link: What happens to leftovers in that dark, cold box? Demons? In a manner of speaking, yes. The first bit of devilry is a crazy fact: Your food is in a constant state of chemical change. The reactions that cook your food do not stop after the chicken is pulled from the oven. There is still a lot of stuff going on. When you cook meat, for instance, twisted or clumped proteins unravel. During this forced relaxation, the proteins are more open to the chemical reactions that cause them to break down. The process also causes the proteins to release iron, which behaves like a little magnet, explains Chris Loss, director of the department of menu R&D at the Culinary Institute of America. "With its positive charge, the iron goes around breaking down other nutrients in the food." When lipids interact with the released iron, for instance, the taste turns cardboard-y. The Science of Leftovers

I made the following recipe from The Kitchn. It was the first time I ever made pulled pork, and it got raves from my guests, who made off with all the leftovers. How To Cook (and Shred) a Pork Shoulder Makes approximately 10 cups shredded pork What You Need Ingredients 4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in) 1/2 tablespoon salt 1/2 tablespoon pepper 1 to 3 tablespoons mixed spices or dry herbs (see Recipe Notes) 1 tablespoon vegetable or olive oil 1 yellow onion, sliced (optional) 1 medium carrot, roughly chopped (optional) 3 stalks celery, roughly chopped (optional) 4 cloves garlic, smashed (optional) 1 1/2 cups liquid — chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids 2 to 4 tablespoons liquid smoke (optional) 1/4 to 1/2 cup barbecue sauce (optional) Equipment Cutting board Chef's knife Measuring cups and spoons 5-quart or larger Dutch oven Large mixing bowl Dinner forks (optional) Instructions Heat the oven to 325°F: Heat the oven to 325°F. Place an oven rack in the lower-middle of the oven. Trim the pork: Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone. Season the pork: Sprinkle the pork with salt, pepper, and spices. Rub the seasoning into the pork with your fingers so the meat is evenly coated on all sides. Sear the pork (optional): If you have time, searing will deepen the final flavor of your pork and give it some textural contrast. Warm the oil in the Dutch oven over medium-high heat. Sear the pork on all sides, working in batches as necessary so as not to crowd the pan. For more detailed step-by-step instructions, see How To Sear Meat. Add the vegetables (if using): Onions, garlic, and other vegetables also deepen the final flavor of the pork, but are optional. If using, nestle them around the pork in the Dutch oven. Add the liquid: Pour the liquid and liquid smoke (if using) over the top of the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid. Bring to a simmer: Set the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer. Cover and transfer to the oven: Once simmering, cover the Dutch oven and transfer the whole pot to the oven. Cook for 2 to 4 hours, until fork tender: Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours, depending on the amount of pork and whether it's bone-in (which takes longer to cook). The pork is done when it is fork-tender (when the meat can be easily pierced with a fork without resistance and easily falls apart with a little pressure). If you're cooking pork on the bone, the meat should be falling off the bone. If in doubt, cook the meat another half hour; it's almost impossible to overcook meat with this method. Transfer the pork to a large bowl: Lift the pieces of pork out of the liquid and transfer to a large mixing bowl. When cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove any large pieces of fat or bones. Strain the cooking liquid: Strain the cooking liquid into a measuring cup. The vegetables can be chopped and mixed in with the pork, if desired. Skim the fat off the top of the cooking liquid. Moisten the pork with cooking liquid or barbecue sauce (optional): For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce. Here's the link: http://www.thekitchn.com/how-to-cook-and-shred-a-pork-shoulder-for-pulled-pork-79485 I didn't use liquid smoke.