Use a boneless pork butt roast, 3–5 lbs. Pat the surface dry with paper towels. Score the meat with 1-inch crosshatch incisions to help seasoning penetrate. Season generously with salt and your dry rub. Optional but worthwhile: sear in a skillet over medium-high heat with a little oil, 2–3 minutes per side, until browned. Transfer to the slow cooker insert and have your braising liquid or aromatics ready to add.

Place seasoned roast in a 5- to 6-quart slow cooker. Add any sauce, braising liquid, or aromatics around the meat, then lid up. Set to Low — always Low. High heat won't break down the connective tissue the same way. Cook on Low for 8–10 hours. A 4-lb roast may be done in 7–8 hours; larger roasts may need the full 10. Don't lift the lid during cooking. Check doneness starting at the 7–8 hour mark. Target internal temp for pull-apart pork: 93°C (instant-read thermometer into thickest part, away from bone). If slicing only, USDA minimum is 63°C — but it won't shred at that temp. Doneness test: insert a fork into the thickest part — it should meet almost no resistance and the meat should begin falling apart. Still firm? Lid back on, cook in 30-minute increments, checking temp each time.

一旦猪肉达到93°C并且是叉子嫩，转移到砧板。用箔纸帐篷，在切割前静置至少15分钟——这会保持果汁在肉中。 用两根叉子或手套手切割，沿着谷物拉。丢弃未呈现的脂肪或结缔组织。从慢炖锅插入物中应变烹饪果汁，然后将切割的猪肉投掷回进去以保持湿润。 避免：在88°C下拉（难以切割），在高热上烹饪（使纤维变硬），或跳过休息（干肉）。在米饭、玉米卷、三明治上服用或旁边烤蔬菜和捣碎的土豆。