Categories: gaps, main dish, pork
Ingredients
- 4 lb bone in pork shoulder
- 4 T smoked paprika
- 2 T sea salt
- 2 T chili powder
- 2 T ground cumin
- 1 T ground black pepper
- 1 T dried oregano
- 1 T ground white pepper
- 2 t cayenne pepper
- BBQ sauce
Directions
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Mix all of the ingredients except the pork shoulder and the BBQ sauce in a small mixing bowl.
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Massage the spice rub all over the meat in every crevice you can find.
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Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours.
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Unwrap the roast and place it in your crock pot. Add 1/4 cup of water and turn your crock pot on low and cook for 8-10 hours until the meat is fork-tender.
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Transfer your roast to a cutting board and pull the meat apart by tearing the meat into thin shreds with two forks or your fingers.
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You can either put all the meat back in the juices in the crockpot, or place all the shredded meat back in the crock pot and toss with BBQ sauce and heat on low for 60 minutes until hot.