- 1/4 onion chopped
- 1 tbsp white sugar (you can use brown if you have it)
- 1 tbsp paprika
- 1 tbsp liquid smoke
- 1 cup apple cider vinegar
- 1/3 cup Worcestershire
- 1/2 tsp dry mustard
- 1 tbsp minced garlic
- salt and pepper to taste
1 pork butt or shoulder roast (I grab whatever is on sale)
Chop your onion and set it in the bottom of your slow cooker. In a large bowl mix your sugar, paprika, salt
and pepper together. This will be your rub. Use your hands y’all, it will wash off, I promise. Set your roast
on top of the onion in your slow cooker. Now mix the rest of the ingredients together: liquid smoke,
apple cider vinegar, Worcestershire, red pepper flakes, mustard and garlic. Pour half over your roast and
refrigerate the rest. Place the cover on your slow cooker, set it to low, and let it go… for the next
7-9 hours. When it’s done take it out of your crock pot and let it rest and cool.
Split it in half and take two forks and pull it apart. If you really know what you are doing ~wink, aren’t
you glad you have me here to walk you through it~ when you are shredding it, you will place the side of the
meat that does not have the rub on it (what was the center) down on your cutting board so you don’t lose your
rub on your board in the process of shredding. Once you have shredded all of your pork, place it in a
container that has a lid to it. Pour the juice from your crock pot on to your shredded pork, grab the rest of
your juice from the fridge and pour that on there too. I also add about a third cup of prepared yellow mustard
at this point. It adds a little more of the mustard flavor that the Dixie BBQ is famous for. Stir it.
Let it sit in the refrigerator for 24 hours.