Categories: Main Dish, Pork, Slow Cooker

Ingredients

• 1/4 cup packed brown sugar, plus extra as needed
• 1/4 cup sweet paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper
• salt
• pepper
• 1 (5 lb) boneless pork butt, trimmed and quartered
• 1 cup barbecue sauce, plus extra for serving
• cider vinegar

Directions

1. Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 teaspoon salt in a bowl.

2. Using a fork, prick pork all over.

3. Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.

4. Unwrap pork and place in slow cooker.

5. Spread barbecue sauce evenly over pork, cover, and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.

6. Transfer pork to large bowl; let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.

7. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.

8. Season with salt, pepper, sugar, and vinegar to taste.

9. Toss shredded pork with 1 cup braising liquid; add more liquid as needed to keep meat moist.

10. Serve on buns with pickle chips and more barbecue sauce.

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