Sear the pork (optional): For an extra layer of flavor and a beautiful crust, quickly sear the pork shoulder on all sides in a hot skillet before placing it in the slow cooker. This step is optional but highly recommended for a richer taste.

Quality BBQ Sauce: The type of BBQ sauce makes a big difference. Experiment with different brands and styles (e.g., smoky, tangy, sweet) to find your favorite. You can also make your own for a truly custom flavor profile.

Don't add BBQ sauce too early: If using a sauce with high sugar content, add it towards the end of the cooking process or after shredding to prevent burning and ensure the best flavor.

Cook Low and Slow: The key to tender, shreddable pulled pork is a long cooking time at a low temperature. This breaks down connective tissues, resulting in a melt-in-your-mouth texture.

Internal Temperature: For pork that shreds effortlessly, aim for an internal temperature of 205°F (96°C). Use a meat thermometer to verify, especially for larger cuts, to prevent over or undercooking.

Rest the Pork: After cooking, remove the pork from the slow cooker and let it rest for 15-20 minutes before shredding. This allows the juices to redistribute, keeping the meat moist and flavorful.

Refrigeration: Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days. Ensure it's fully cooled before storing.

Freezing: Pulled pork freezes exceptionally well! Portion it into freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: For best results, reheat pulled pork gently on the stovetop over low heat with a splash of broth or extra BBQ sauce to prevent it from drying out. Microwaving is also an option for quick reheating, but may dry it out slightly.