Ingredients

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 (4 1/2 pound) bone-in pork shoulder or 3 1/2 lb. boneless

½-1 teaspoon liquid smoke (optional)

2 cups barbecue sauce

Preparation

  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.