Stumbled across this one while exploring the net, as well. 🙂
This meal got pushed off two or three times, to my annoyance. However, when I finally got around to making it this past weekend, YUM.
I found it to be a bit too spicy to be family friendly. suitNtie and I LOVED it, but I wouldn’t serve it to my kids. Amazing flavor, and I will do it again in a heartbeat! It made a huge amount, too, which is sitting and aging like fine wine in my freezer.
Slow Cooker Pulled Pork (spice rub from Cooks Illustrated)
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 ( I used two 3 lb boneless shoulder roasts from Smithfield)
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, but I actually didn’t do this step- I rubbed the meat immediately prior to putting it in the crockpot. I was just sick of pushing the meal off!)
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.