This recipe comes highly recommended from a friend. We were anxious to try it and we were NOT disappointed! Then I tried Everyday Food's Pulled Pork version here (minus the slaw) and WAS disappointed. I shouldn't have strayed. This is the recipe I'll be sticking with in the future. Sorry I doubted you Kelly!
1 pork roast (I used one that was 2-3 lbs.)
Spice Rub
1/2 tablespoon ground black pepper
1 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dark brown sugar
1/2 tablespoon dried oregano
2 tablespoons paprika
1 tablespoon table salt
1/2 tablespoon granulated sugar
Favorite BBQ Sauce
Water
Directions
- Rinse and pat dry your roast
- Rub the spices all over it. Really get in there. Love the roast (seriously, it makes a difference)
- Toss the roast in your crock pot, along with about 1 cup of water.
- Cook it however you want — 4-6 hours on high, or 8-10 on low.
- When it’s done, pull the pork out onto a cutting board and let rest 10 minutes, then shred it, using 2 forks.
- Empty juices from the crock pot into a container, and return the shredded pork to the crock pot, turned on “warm” or “low”.
- Gently re-introduce a little of the juice you set aside in the container. Start with 1/4 cup, mix it in, and if it looks dry, add a wee bit more.
- Mix in about half the amount of BBQ sauce you want to use. TWTCC recommends 2 cups total, but I never measure.
- Leave the meat on warm with the juices and BBQ mixture for about an hour.
- Serve up on buns with extra BBQ sauce if so desired.
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