I added those top 8 inches since last time.
Here's the whole thing as of now. I think I'm only about 1/3 of the way there. It's very heavy. I'm still loving the process.
I put a pork shoulder roast (mine was 3.3 lbs) in the crock pot this morning with 1/2 cup apricot preserves, 1 Tbsp apple cider vinegar, 2 tsp cumin, 1 sliced onion, and salt & pepper. I'll shred it when it has cooked 8 hours or so, and it will make terrific pulled pork sandwiches. My mom gave me this recipe last summer. It's a winner.
This is what mine looked like when I first put it in. Close the lid, turn it on low, and walk away all day...or stay home and torture yourself with the great smell! You can even freeze half of the shredded pork for a lazy day.
My mom had a great idea when she served these at her house. She got out her electric skillet, lined it with a double-layer of foil (let several inches hang over the sides), and laid her Hawaiian buns on the foil. Then she covered the top with foil and sealed edges of the foil together. Turn your skillet on the lowest setting, and you have something to keep your buns warm to serve them in! My mom is a genius.
Have a great weekend!