5-6 lbs of pork shoulder rub (optional) rub recommendation: Emeril's Essence (this page) <>/0905060807/0608261128/0601300820.txt - Emeril's Essence can also add a bit of flour mixed in to help the rub stay on the meat. most any bbq pork rub can be used but Emeril's Essence is excellent! cr paprika, salt, pepper and brown sugar rub (optional) cr any pork rub apply the rub (optional) to all surfaces of the pork shoulder wrap in plastic wrap and sit in fridge overnight (optional) 1 12 oz bottle or can of dark beer (optional) note: the meat will render its own liquid so adding fluid is not necessary and should be limited. put the pork into a crock pot add bottle/can of beer (optional) cook on low for 10-12 hours after 10-12 hours, turn off the crock pot and let the meat simmer until cool. place the meat on a tray, let sit for 15 miniutes pull the meat from the fat store the meat in a container note: the sizable amount of fat rendured from the shoulder can be removed by pouring the remaining liquid in a container and placing it in the fridge. the fat will congeal at the top of the container. it can be use as shortning for bisquits, pie dough, etc. the rest of the congealed liquid can be used as a sauce.