Slow Cooker Pulled Pork

I liked the last pulled pork recipe I tried, but this one has that beat by a mile! Granted this one takes a tad longer to assemble, but it is totally worth it. Don’t get me wrong, this is not a hard recipe. The hardest part is measuring out all the spices for the spice rub. This serves an army, so make sure and prepare it for a  crowd! I halved the recipe and still had alot of pork. I portioned it out into Ziploc’s and froze it for a future fuss free dinner.

Slow Cooker Pulled Pork

Source: The Way the Cookie Crumbles, spice rub from Cooks Illustrated

 

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 (I omitted)

1 (6-8 pound) bone-in pork shoulder (I used a pork tenderloin)
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.