Taken from: Crumbly Cookie
Makes a lot (I halved this recipe and we got 5-6 generous meals out of it)
- 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, I omitted)
- 2 cups barbecue sauce (see below for homemade recipe)
- 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. 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; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers, discarding fat.
- 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.
Taken from: AllRecipes
Makes 3 cups
- 1 cup ketchup
- 1 cup tomato sauce
- 1/2 cup and 2 tablespoons brown sugar
- 1/2 cup and 2 tablespoons red wine vinegar
- 1/4 cup unsulfured molasses
- 2 teaspoons hickory-flavored liquid smoke (I omitted)
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon celery seed (I omitted)
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
- Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.