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Pulled Pork
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| Spice Rub: | |
| 1 tablespoon | ground black pepper |
| 1-2 teaspoons | cayenne pepper |
| 2 tablespoons | chili powder |
| 2 tablespoons | ground cumin |
| 2 tablespoons | dark brown sugar |
| 1 tablespoon | dried oregano |
| 4 tablespoons | paprika |
| 2 tablespoons | table salt |
| 1 tablespoon | granulated sugar |
| 1 tablespoon | ground white pepper |
| 1 (6-8 pound) | bone-in pork shoulder |
| ½ teaspoon | liquid smoke, (optional) |
| 2 cups | barbecue sauce |
1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.
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