Step 1

Prep. Place meat in the slow cooker. Add dashes of Worcestershire sauce to the top of the meat until it is well covered. Then sprinkle heavily with Stone House Seasoning. Cook on low setting of slow cooker for 8-10 hours. Internal temperature of pork roast should be between 190º F and 205º F. Leave meat in the slow cooker on the "warm" setting for about 4 more hours or until the meat will easily pull with two forks.

Step 2

Cook the Pork Roast. Cook on low setting of slow cooker for 8-10 hours. Internal temperature of pork roast should be between 190º F and 205º F. Leave meat in the slow cooker on the "warm" setting for about 4 more hours or until the meat will easily pull with two forks.

Step 3

Shred the Meat for Pulled Pork. Remove the pork roast from slow cooker and allow to rest about 5-10 minutes. Then, carefully shred the pork to the desired consistency. Optional: Baste with a few tablespoons of the warm pan juices from the slow cooker.

Step 4

Serve. Serve with your favorite BBQ Sauce.