Ingredients
- First, buy a BIG piece of pork. Shoulder, butt, or even ribs if you want. I got a Boston pork butt that was about seven pounds. Cut the one big piece into several 3-inch chunks, and put those in your
Preparation
Step 1
Make a spice rub. Use 1/4 cup of paprika, 2 tbsp. each of salt and black pepper, and 1 tbsp. each of garlic powder and dry mustard. Mix all of that together and coat the pork on all sides with it. Then pour a 1/3 cup of liquid smoke into the cooker.
Put the lid on, crank the level up to high, and cook for six hours. You could also cook it on low for 12 hours if you're going to be gone all day. And DON'T REMOVE THE LID. You'd be amazed at how much heat you lose, and it will definitely throw off your cooking time. Just trust it. Live in harmony with your slow-cooker.
A note. North Carolina barbecue uses vinegar in its sauce, and this pork needed a shot of vinegar to cut through the richness and smoke. So drizzle your freshly shredded pork with a good amount of regular vinegar (apple cider would probably be good, too) until it tastes like you want it.