Pulled pork is the recipe that convinces people the slow cooker is worth the counter space. A cheap, tough cut goes in hard and comes out falling apart, with almost no hands-on work. Here is the version we make on repeat.

What you need - 3 to 4 lb boneless pork shoulder (also sold as Boston butt) - 1 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp salt, 1 tsp each garlic powder, onion powder, black pepper - 1/2 cup chicken stock or cola

The method Pat the pork completely dry, then rub the spice mix into every surface the night before if you can. Dry meat and time let the rub form a real crust. Set the shoulder fat-side up in the cooker, pour the stock around the base, and cook on low for 8 to 9 hours. Resist the urge to lift the lid; every peek adds 15 to 20 minutes.

The pork is ready when a fork twists with zero resistance. Pull it onto a board, shred with two forks, and discard the big fat seams. Crucially, ladle off most of the liquid fat, then stir a cup of the defatted juices back into the meat so it stays moist.

Make it better For a crisp edge, spread the shredded pork on a tray and broil for 3 to 4 minutes. Sauce at the table, not in the pot, so the meat freezes cleanly. It keeps five days in the fridge and three months frozen, and reheats beautifully with a splash of stock.

Serve on soft buns with slaw, over rice, or folded into tacos. One shoulder easily covers two dinners and a lunch.