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%20sliced%20shoulder.%20I%20wanted%20to%20add%20a%20sauce%20for%20some%20extra%20flavor,%20but%20my%20beau%20snuck%20a%20bite%20of%20the%20meat%20fresh%20out%20of%20the%20slow%20cooker%20and%20had%20such%20an%20enthusiastic%20reaction%20to%20the%20taste%20and%20texture%20of%20the%20pure%20meat%20that%20I%20didn't%20even%20bother%20making%20a%20sauce.%3C/p%3E%3Cp%3E3%20ingredients%20-%20effort%20+%201%20happy%20hunka%20hunka%20burnin'%20love%20=%20win.%3C/p%3E%3Cp%3EIncidentally,%20this%20piece%20of%20pork%20shoulder%20was%20only%20half%20of%20what%20I%20bought%20at%20the%20store.%20The%20other%20half%20was%20used%20for%20carnitas%20nearly%20a%20whole%20year%20ago.%20Mark%20this%20down%20as%20proof%20that%20a%20chunk%20of%20pork%20can%20keep%20in%20the%20freezer%20for%20at%20least%2011%20months%20and%20still%20be%20fine,%20nay,%20outstanding.%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3EDry%20the%20hunk%20of%20meat%20well,%20then%20slather%20it%20all%20over%20with%20the%20salt%20and%20sugar.%20Refrigerated%20overnight.%3C/p%3E%3Cp%3EPlace%20the%20meat%20on%20a%20rack%20in%20your%20slow%20cooker%20(if%20you%20don't%20have%20a%20rack,%20use%20spoons!)%20and%20cook%20on%20low%20for%205%20hours%20or%20so,%20until%20the%20internal%20temperature%20is%20at%20least%20160%20degrees%20F,%20though%20I've%20seen%20recipes%20specifying%20temperatures%20as%20high%20as%20210%20degrees%20F.%20I%20stopped%20at%20160%20degrees%20F%20and%20it%20was%20perfect--still%20tender%20and%20not%20the%20least%20bit%20dry!%20Let%20the%20meat%20sit%20for%2010%20minutes%20or%20so%20before%20you%20slice%20it.%3C/p%3E){kind=link}