Slow Cooker Barbecue Pulled Pork

Ingredients

• paprika (0.25 cup)
• dark brown sugar (2 tablespoons)
• chili powder (2 tablespoons)
• ground cumin (2 tablespoons)
• salt (2 tablespoons)
• ground black pepper (1 tablespoon)
• dried oregano (1 tablespoon)
• white sugar (1 tablespoon)
• ground white pepper (1 tablespoon)
• cayenne pepper (1 teaspoon)
• bone-in pork shoulder roast (7 pound)
• water (0.25 cup)
• liquid smoke flavoring (0.5 teaspoon)
• barbecue sauce (2 cups)

Instructions

1. Whisk paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne pepper together in a small bowl.
2. Massage spice rub into pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.
3. Unwrap roast; place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover slow cooker; cook on Low until pork is fork-tender, 8 to 10 hours.
4. Transfer roast to a cutting board; discard cooking liquid. Tear (pull) pork into thin shreds with 2 forks or your fingers. Discard fat.
5. Place pork back in the slow cooker; toss with 1 cup barbecue sauce. Cover slow cooker; cook on Low until pork is hot, 30 to 60 minutes. Serve with remaining 1 cup barbecue sauce.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 272
• fat: 13 g
• sats: 4 g
• carbs: 16 g
• fibre: 2 g
• protein: 23 g
• salt: 1.3 g