I’ve had a crockpot for a number of years, but Liz and I only just decided that we should give it a go yesterday. So she found this recipe online and we bought a nice pork roast at the Elm City Market. After a bit of prep work last night, we put it in the fridge and then stuck it in the crock pot this morning. It turned out great, especially after making some barbecue sauce to add. (The recipe below has been cut in half for a 3-4 pound roast.)
- Spice Rub (originally from Cooks Illustrated):
- 1.5 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp dark brown sugar
- 1.5 tsp dried oregano
- 2 tbsp paprika
- 1 tbsp table salt
- 1.5 tsp granulated sugar
- 1 (3-4 pound) pork shoulder
- 1/4 tsp liquid smoke (optional – I didn’t use it)
- 2 cups barbecue sauce (I used this recipe)
- Mix all spice rub ingredients in small bowl.
- Massage spice rub into meat. Wrap tightly in double layer of plastic wrap (we used a gallon Zip-loc bag); refrigerate for at least 3 hours or longer for a stronger flavor (we left it in the fridge overnight).
- Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 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. Discard fat.
- Place shredded meat back in slow cooker liner; toss with 3/4 cup barbecue sauce. If you’re using barbecue sauce that’s been refrigerated, heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.