Hog Roast slow cook, pulled pig meat

[lad]

A lady down the road here in Squaw Valley let me in on this one. And it is good. Tell your wife or husband you want to be the cook for tomorrow nights dinner and you will be the hero with this one.
Pick up a pack of good flour tortillas. A string tied hog roast as lean as possible at least 6 pounds. A can of your fav bbq beans. And a vegie of the green sort. And a big can of chicken stock. Also a Mrs Dash spice mix shaker jar.
Rub the roast with pepper and the Mrs Dash spice mix. The roast can be prepared ahead of time and put in the frig. In fact that is best so it takes in the spices.
Now. 20 hours before you are ready to serve dinner. Take out a skillet and sear the outside of the roast all around. Put 1/4 of the can of chicken stock in the crock pot and turn on high. After the stock gets real hot and kicking off steam turn the setting down to low for 10 hours. After the low cook time drain off the liquid to get rid of the initial fat that has come out of the roast. Add the remaining 3/4 can of Chicken Stock and put on high until hot then turn down and cook for 9-1/2 hours more. Cut the strings and pull the roast apart in the stock juice. Set the crock pot on the table with serving tongs. Heat up the beans, vegies, warm the tortillas and let the feed begin. Enjoy

[lad]

for the campsite. Prep this roast up at home in a big cast iron pot. Cover with a couple layers of tin foil to keep out the ash from the nights campfire.  Put it in the coals and let it cook until you get back from the days hunt the next day.