Kimberly found this online one day in "The way the cookie Crumbles" Blog and made it for Phil as we hovered over the crock pot. I got the recipe and it is worth the 10 hours it takes to cook.
Spice Rub Ingredients:
1 tbsp ground black pepper
1 - 2 tsp cayenne pepper
2 tbsp chili powder
2 tbsp ground cumin
2 tbsp dark brown sugar
1 tbsp dried oregano
4 tbsp paprika
2 tbsp table salt
1 tbsp granulated sugar
1 tbsp ground white pepper
1 (6-8 pound) bone-in pork shoulder
1/2 tsp 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 or up to 3 days.
3. Unwrap roast and place in slow cooker liner. Add liquid smoke, if using, and 1/4 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 1/2 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.
I served these on sour dough rolls, but Ronny ate his straight from the plate. Thanks Kimberly.
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