Keep pulled pork in the freezer and you’ll always have an easy, protein-packed meal ready for busy school nights. Ingredients 1 pork shoulder roast 7 lbs ½ c brown sugar packed 2 tbsp salt 1 tbsp black pepper 2 tbsp chili powder 2 tbsp smoked paprika 2 tsp dry mustard 1 tsp cayenne pepper 1 tsp celery seed 1 tsp cumin seed 1 tsp coriander seed Instructions To make the spice blend, add brown sugar and all spices in a small bowl or jar. Mix well. Place pork shoulder roast in a slow cooker; rub thoroughly with the spice blend. Cover slow cooker and cook on high for 6-7 hours. Pork shoulder should be fork tender and reach an internal temperature of 145° F to 180° F, followed by a 3-minute rest. Keeping pork in the slow cooker, carefully shred the roast using two forks. If your roast has bones or extra-large pieces of fat, remove and discard them. Serve immediately or let cool and store in your freezer in large plastic freezer bags or freezer-safe containers. NOTE: We recommend placing 4-6 servings in each freezer bag for an easy freezer-to-table meal. Seal each bag carefully, removing any air inside. Label and date the bag, and freeze pulled pork bags as flat as possible. Keep frozen until ready to use.