I think pulled pork is good year-round! I like to re-heat/fry the pork in a saucepan with a little lime juice and cook various vegetables in the fat juice.
Pork shoulder, 2-3 pounds
For the spice rub (from Cook’s Illustrated):
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 1/2 teaspoons cayenne pepper (or up to 2 tsp if you like it spicy)
2 tablespoons ground cumin
4 tablespoons paprika
1 tablespoon dried oregano
1 tablespoons dark brown sugar (optional)
2 tablespoons salt
Mix together spice rub – there will be more than you need (bonus for the next few batches!). Spoon some of dry rub into bowl. Place pork into bowl and press/pat with dry rub, covering completely. Wrap pork in saran wrap tightly and refrigerate for at least an hour before cooking.
Place pork in slow cooker and cook on low for 8-9 hours – you’ll know it’s done when it easily pulls apart with forks.