Pulled Pork Recipe

Here is the pulled pork recipe I used last night that a lot of people seemed to like-going back for seconds and thirds. Andrew is still telling me how good it was. I have tried this a couple times so it is still kind of new to me and I get nervous about trying to new dish for guests, even if they are family. So I'm glad it turned out. I made a few modifications because my previous attempt was a little spicy.

Slow Cooker Pulled Pork (spice rub from Cooks Illustrated)

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper (I just used 3/4t)
2 tablespoons chili powder (I just used 1 T)
2 tablespoons ground cumin
2 tablespoons dark brown sugar (I used just a little more)
1 tablespoon dried oregano
4 tablespoons paprika (I just used 3T)
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
1 (6-8 pound) bone-in pork shoulder (I use a boneless pork roast-sometimes called a picnic roast and I have used smaller ones)
½ teaspoon liquid smoke
2 cups barbecue sauce (The last one I used that people really liked was Sweet Baby Ray's Honey BBQ)
1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap (the press-n-seal works well); 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.