On Halloween night I wanted a meal that would be easy to eat while we handed out candy to all the trick-or-treaters. I've wanted to try another crockpot recipe, and when I found this one for pulled pork sandwiches I knew it would be just the thing.
I rubbed the roast with the spice mixture on Thursday and let it sit overnight. On Friday morning I put it in the crockpot. When I got home the house smelled fantastic (even our neighbors said it smelled great in our yard) and all I had to do was shred the pork and make them into sandwiches with some coleslaw.
Next time I'll use more barbecue sauce as these were a little dry. But the flavor was great and it made so much pulled pork that we had sandwiches for dinner Friday and lunch today and two pounds in the freezer for later.
Slow Cooker Pulled Pork
The Way the Cookie Crumbles
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
Mix all spice rub ingredients in small bowl. 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.)
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.
Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
Place shredded meat back in slow cooker liner; toss with 2 cups barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.