Slow Cooker Pulled Pork (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
  • 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.