Slow Cooker Barbecue Pulled Pork Recipe

1. Whisk paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne pepper together in a small bowl.

2. Massage spice rub into pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.

3. Unwrap roast; place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover slow cooker; cook on Low until pork is fork-tender, 8 to 10 hours.

4. Transfer roast to a cutting board; discard cooking liquid. Tear (pull) pork into thin shreds with 2 forks or your fingers. Discard fat.

5. Place pork back in the slow cooker; toss with 1 cup barbecue sauce. Cover slow cooker; cook on Low until pork is hot, 30 to 60 minutes. Serve with remaining 1 cup barbecue sauce.

Cook’s Note:

For stronger flavor, you can refrigerate the roast for up to 3 days.