If you can’t find small red potatoes, substitute fingerling potatoes or new potatoes.
Store the leftovers in an airtight container. Refrigerate them for up to 3 or 4 days.
Since pork shoulder is a well-marbled piece of meat, it will still have several veins of fat running through it. This is great for the flavor of the barbecued roast.
If the roast isn’t tender enough, cook it for another 30 minutes and check it again.
If it feels awkward to shred with the forks, you can use your clean hands instead.
Taste the barbecued pork and add salt or pepper according to your taste.
Refrigerate leftover pork in an airtight container for up to 3 or 4 days.
This recipe works best with pork loin since pork shoulder will be too marbled to cut into easily.
If you don’t have granny smith apples, use any tart apple you have, such as Braeburn, Cortland, or McIntosh apples.
If you don’t want to use onions, substitute 3 to 4 Yukon gold potatoes. Chop them into 2 inches (5. 1 cm) pieces and put them in the slow cooker with the apple slices.
To add a slightly smoky flavor, cover the top of the loin with strips of bacon that you’ve cooked halfway. They’ll finish cooking as the pork roasts.
Refrigerate the leftover pork loin in an airtight container for up to 3 or 4 days.
