Ingredients
10
10 servings
- •3 tablespoons brown sugar
- •1 tablespoon salt
- •1 tablespoon paprika
- •1 tablespoon ground black pepper
- •1 tablespoon cayenne pepper
- •2 tablespoons white sugar
- •1 dash garlic powder
- •1 dash onion powder
- •1 (4 pound) pork shoulder roast (butt roast)
- •2 cups water to cover
- •1 (18 ounce) bottle barbeque sauce
Instructions
- Combine brown sugar, salt, paprika, black pepper, cayenne pepper, white sugar, garlic powder, and onion powder in a bowl until evenly mixed. Rub spice mixture over pork. Cover pork with plastic wrap and refrigerate at least 1 hour, preferably overnight.
- Place the pork into a slow cooker and add enough water to just cover the pork. Cover and cook on High for 4 hours or on Low for 6 to 8 hours.
- Transfer pork to a large bowl and shred with 2 forks; discard any bone, skin, and excess fat. Drain and reserve cooking liquid from the slow cooker. Return shredded pork to the slow cooker and stir in barbeque sauce.
- Reduce heat to Low and cook for 2 more hours. Add enough reserved cooking liquid to moisten the pork to taste.
Nutritional Facts
Per 10 servings
- Calories: 339
- Carbohydrate: 26g
- Fat: 17g
- Fiber: 1g
- Protein: 19g
- Sugar: 20g
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