Bob’s crocky pork shoulder

This recipe was given to me by my friend Bob Szymakowski. I didn’t know Bob could cook, but I will know never to underestimate him again. Anyone that specializes in things for the Crock-Pot gets my attention. The next recipe he sends me will be tried soon instead of waiting like I did with this one.

Bob said this is an unusual combination of ingredients, but to give it a chance, and it would be better than I ever thought it could be. The ingredients list may lead you to think it might be spicy; it isn’t. There is an occasional taste of the dill pickles, but it is just a subtle hint in the background.

I believe he uses the pickle juice more to tenderize the meat than to flavor it, sort of like citrus juice on fish. Bob said it was a bit unusual, but to give it a try and it would produce some of the finest pulled pork around. He was right! I don’t know where he came up with this, but it is exceptionally good, and I am glad he shared it with me. It is excellent with domestic and feral pork. Removing the bone is just a matter of grabbing the bone and lifting. It is so tender it slides right off the bone.

If you choose to use the shoulder from a feral pig and it hasn’t been frozen, I would recommend wearing kitchen gloves until it is cooked. This is a winner. Give it a try; you’ll be surprised.

INGREDIENTS:

• Pork shoulder
• 3 sweet onions
• 1 jar dill pickles
• 1 jar spicy dill pickles
• Kosher salt
• 2 tbsp McCormicks Sweet and Smoky seasoning
• 1 bottle Smoky BBQ sauce
• Large size Crock-Pot

PREPARATION:

Two days before, sprinkle non-fat side of shoulder with Kosher salt. Place in Crock-Pot insert and rub in McCormick Sweet and Smoky seasoning. Pour in one bottle of dill pickles with juice. Pour in one bottle of spicy dill pickles with juice. Add the three onions, peeled but whole. Cover and marinate in refrigerator for two days.

Day of cooking: Remove from refrigerator and allow to warm to room temperature. Cook in Crock-Pot on high for one hour. Reduce heat to low and cook for at least eight hours. Remove from Crock-Pot and remove bottom fat and pull pork from bone. Return pork to Crock-Pot, add one bottle of Smoky BBQ sauce and cook on low for another two hours. Drain the excess liquid from the meat and serve while still warm.

This will be some of the most-tender and moist pulled pork you will ever eat. It goes well with typical pulled-pork sides.