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.

Recipe uploaded with Shop'NCook for iPhone.

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