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5/5
(1 Votes)
Ingredients
- 6-8 lb pork shoulder
- 1/4 C water
- 2 T pepper
- 2 T cumin
- 4 T paprika
- 1 tsp cayenne
- 2 T brown sugar
- 2 T salt
- 2 T chili powder
- 1 T oregano
- 1 T sugar
- 2 T mustard powder
Details
Preparation
Step 1
Mix spices together & massage into the meat.
Wrap the meat in plastic wrap and let it rest in the fridge overnight - 2 days.
Cook in the crock pot on low for 8-10 hours.
Add 2C BBQ sauce for the last hour.
**I cut the 8lb shoulder into 2 chunks (mostly because my crock pot is small), seasoned them, and let them sit for a full day.
I put the first chunk into the crock pot one night so that it could cook from 9p-6a. It came out and the other one went in before work the next morning (6a-5p). I shredded both that night and put it in bags. I didn't sauce it so that it stays a versitile starter for later.**
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