Absolutely love this recipe. We had it for dinner last night, and several facebook friends have asked for the recipe - so here it is:
Dry Rub for bbq (from the cook book "The Best Recipe")
4 TBSP Paprika
2 TBSP chili Powder
2 TBSP Cumin
2 TBSP DARK brown sugar
2 TBSP salt
1 TBSP oregano (dried)
1 TBSP Granulated Sugar
1 TBSP ground black pepper
1 TBSP ground white pepper (If you don't have this, sub 1/2 tbsp ground black pepper)
1-2 TSP Cayenne Pepper (To taste, and completely optional)
Mix all ingredients in a small bowl.
18 Hour Pulled Pork
1 6-8 lb Pork shoulder roast
1 recipe for dry rub (see above)
1 cup water
Rinse and pat dry the pork shoulder roast. Apply dry rub, spreading evenly over the roast. Place roast into LARGE crock pot. Pour one cup of water in the bottom of the crock pot and set heat to LOW. Cook for 18 hours, checking for water levels (do not let the water evaporate out, or the roast will burn.) Depending on if the roast is frozen or completely thawed, this water may or may not need added. A frozen roast typically will not need the extra cup of water. This is also going to depend on your slow cooker/crock pot.
Approximately one hour before you are ready to serve, suction remove the bone from the roast, and shred the meat. It will be fork tender, and will fall apart as you remove the bone, very little shredding is required. If you find there is too much juice in the pan for your liking , remove it now, leaving just enough in the pot to keep the pork moist as it continues to warm.
Serve with homemade BBQ sauce - or your favorite bottled sauce - on toasted hamburger buns.
I typically put the roast in around 11 PM the night before we plan to eat, and serve around four or five PM the following day. Great sides include corn on the cob, coleslaw or chips.
ENJOY!
