This was super easy to make, and since Corrie shredded the remaining pork for me (I just don’t like the feel of the fat, ugh!); I would definitely make this again! I was initially concerned that it was going to be too spicy, but the crust tends to be more of the fat and is thrown away so it turned out just fine.
Crockpot Pulled Pork
- 2 tsp. ground black pepper
- 1 tsp. cayenne pepper
- 1 1/2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 1/2 Tbsp. dark brown sugar
- 3 tsp. dried oregano
- 3 Tbsp. paprika
- 1 1/2 Tbsp. table salt
- 1 Tbsp. granulated sugar
- 1 Tbsp. ground white pepper
- 1 (5-6 pound) bone-in pork shoulder
- 1/2 tsp. liquid smoke, optional
- 1/4 cup water
- barbecue sauce
Combine all the spice rub ingredients (everything up to the pork) in small bowl. Then massage the rub into meat, and wrap tightly in double layer of plastic wrap. Refrigerate for at least 3 hours or longer for stronger flavor.
Remove the plastic wrap and put the pork into your crockpot (with a slow cooker liner if you have it). If your using it, add the liquid smoke along with the water. Cook on low for 8-10 hours, until meat is fork-tender.
Pull the pork out of the slow cooker onto a cutting board and discard the cooking liquid. Pull the pork into thin pieces using either two forks or your fingers. Throw away the fat.
(I didn’t do this.) Put the shredded meat back in slow cooker liner, and toss with 1 cup barbecue sauce. Heat on low for 30-60 minutes, until hot.