Place pork into the slow cooker. Add a few dashes of Worcestershire sauce to the meat along with the Stone House Seasoning. Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the “warm” setting for about 4 more hours or until the meat easily will pull with two forks.
Allow the pork to rest about 5-10 minutes. Then, pull the pork into large pieces using two forks.
Serve warm with your favorite BBQ sauce.
If the pork butt rendered a large amount of pan juices, drain some of the juices away before adding the BBQ sauce.Make-Ahead: Store any leftover pulled pork in an airtight container in the refrigerator for up to a week. Freezer Friendly: Allow the pulled pork to cool and then store in a freezer-safe container in the freezer for up to 3 months.