Crockpot Pulled Pork

As I've mentioned before, I can be a bit weary of meals made in the crockpot.  I've found a few favorites, and this is definitely another.  I actually will go so far as to say this is the best pulled pork recipe I've eaten or made.  The dry rub is phenomenal-you might want to eat the pork without barbecue sauce-it's so flavorful and moist!  Of course, barbecue sauce takes the whole thing up an extra notch, but you'll see what I mean!

And what I might love even more about this recipe is the amount of food it makes!  It's perfect for company, but I love making it for just the two of us, freezing the leftovers, and then having amazing leftovers for awhile.  Pulled pork reheats great, and it tastes just as good as leftovers!  This is a great meal to enjoy year round-I love it in the winter when watching football, but it's equally as good as an outdoor picnic meal!

Crockpot Pulled Pork

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 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce
Coleslaw, for serving (optional)

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; set aside liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.  Alternatively, cut off bones and as much fat as possible and place boneless roast in a stand mixer fitted with the paddle attachment.  Mix on low to medium speed until shredded.

Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. If meat seems slightly dry, add in some of the cooking liquid, if not, discard liquid. Serve with additional barbecue sauce.

Source: The Way the Cookie Crumbles, rub from Cook's Illustrated