• Use a liberal amount of Rod's Rub -- Original All Purpose Rub and massage into meat. Coat the entire shoulder, even the ends.
• When you are done rubbing, wrap the pork shoulder tightly in plastic wrap and refrigerate overnight.
• In the morning, remove the meat from the refrigerator and dust with Rod's Rub -- Original All Purpose Rub and then place it in a cold crock pot.
• Turn crock pot on low and cook for 10 to 12 hours.
• Drain fat and fluid off the bottom of the crock pot and then pull the pork apart with forks while adding additional Rod's Rub -- Original All Purpose Rub to taste.

Some people like sauce and some don’t. I like to leave the choice to my guests and serve some different types of sauces on the side as oppose to mixing it in. Sauce can add a lot of flavor, but the meat should be already rich in flavor from the Rod's Rub -- Original All Purpose Rub

This recipe serves 4

Recipe...
Daddy Hern’s
Chipotle Pork Tenderloin

1 tbsp crushed dried thyme
¼ tsp kosher salt
½ tbsp ground black pepper
½ tsp granulated onion
¼ tsp granulated garlic
1 tbsp olive oil
1 cup Daddy Hern’s Spicy Chipotle BBQ Sauce
2 lbs pork tenderloin (trimmed)

• In a small bowl, stir together the thyme, salt, pepper, onion, and garlic.
• Rub the olive oil into the tenderloin.
• Sprinkle the herb mixture evenly onto the meat.
• Cover and refrigerate for 4-6 hours.
• Preheat oven to 425F.
• Roast the tenderloin for 15 minutes basting every 5 minutes with the Daddy Hern’s Spicy Chipotle Sauce. The inside temperature of the meat should reach 160F.
• Remove from oven and cover with foil and let stand for 15 minutes before carving.

Optional Cooking: The tenderloin can be cooked on top of the BBQ grill the same as above, making sure that the internal temperature of the meat reaches 160 degrees.

This recipe serves 6 to 8

Recipe...
Rosie's Crock Pot Pork Ribs

2 pounds lean country style or boneless pork strips
1 Tbsp Poultry Primer or Kingston Jerk Spice or Southwest BBQ Dry Rub
non-stick cooking spray
1 Tbsp soy sauce
2 Tbsp cider vinegar
1 cup white wine
1 Tbsp corn starch
4 green onions, clean, sliced into ½” strips
1 red bell pepper, cleaned, sliced into 1” julienne

• Lightly spray sauté pan with non-stick cooking spray.
• Coat pork with dry rub.
• Sear all side of pork.
• Place soy sauce, vinegar & wine in the crock pot.
• Incorporate the corn starch.
• Add the green onions, bell peppers and pork.
• Turn crock pot on medium & cook for 5-6 hours.

Excellent served with corn bread or biscuits. The crock pot makes these "fall off the bone" good!

This recipe serves 4 to 6.