Pulled Pork-Michele

By á-51

Ingredients

• 3 tbs 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 -Pork Butt))
• +water to cover (optional)
• +1 (18 ounce) bottle barbeque sauce(Sweet Baby Rays)
• Also could add 1 tbs of cocoa powder or coffee grinds

Preparation

Step 1

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.

2
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.

3
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.

4
Reduce heat to Low and cook for 2 more hours. Add enough reserved cooking liquid to moisten the pork to taste.


*** just cooke once for 8 hours on low. When done use a little of the juices to moisen when shredding. Once Shredded, add barbeque sauce.