Ingredients
10
10 servings
- •1.5 cups water
- •0.5 cup cider vinegar
- •2 tablespoons oil
- •1 (5 pound) boneless pork shoulder, trimmed
- •0.25 cup packed brown sugar
- •1 teaspoon seasoned salt
- •1 teaspoon ground black pepper
- •1 teaspoon ground cumin
- •1 teaspoon cayenne pepper
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •0.5 teaspoon ground cinnamon
- •1 (18 ounce) bottle barbeque sauce
Instructions
- Combine water and vinegar in a slow cooker set to Low.
- Rub oil over entire pork shoulder and let rest for 5 minutes.
- Mix brown sugar, seasoned salt, black pepper, cumin, cayenne pepper, garlic powder, onion powder, and cinnamon together in a bowl; rub over entire pork shoulder. Place pork shoulder into the slow cooker. Cover and cook on Low for 6 to 8 hours.
- Transfer pork shoulder to a work surface and let rest for 10 minutes. Discard cooking liquid from the slow cooker. Place pork back into the slow cooker and shred. Stir in barbecue sauce.
Nutritional Facts
Per 10 servings
- Calories: 418
- Carbohydrate: 25g
- Fat: 24g
- Fiber: 1g
- Protein: 23g
- Sugar: 19g
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