Categories: Barbecue, Crockpot, Faves, Main Dish, November2011, Pork

Ingredients

• 1/4 cup packed brown sugar, plus extra as needed
• 1/4 cup sweet paprika
• 1 Tbs garlic powder
• 1 Tbs onion powder
• 1 Tbs ground cumin
• 1 tsp cayenne pepper
• Salt and pepper
• 1 (5-pound) boneless pork butt roast, 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 tsp salt in bowl. Using fork, prick pork all over. Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours. Unwrap pork and place in slow cooker.

2. Spread barbecue sauce evenly over pork, cover, and cook until pork is tender, 9-11 hours on low or 5 to 7 hours on high.

3. Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Season with salt, pepper, sugar, and vinegar to taste.

4. Toss shredded pork with 1 cup braising liquid as needed to keep meat moist. Serve with barbecue sauce.

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