SLOW-COOKED PULLED PORK BARBEQUE

By conniebrady

Ingredients

• 1 - 5# BONELESS PORK BUTT OR SHOULDER
• 2 T CHILI POWDER
• 1 T ONION POWDER
• 2 TSP SALT
• 1 1/2 GARLIC POWDER
• 1 TSP PEPPER
• PINCH CAYENNE PEPPER (OPTIONAL)
• 2 C BARBECUE SAUCE
• 12 SOFT HAMBUGER BUNS
• COLESLAW (OPTIONAL)

Preparation

Step 1

RINSE PORK AND PAT DRY. IN A SMALL BOWL, COMBINE CHILI POWDER, ONION POWDER, SALT, GARLIC POWDER, PEPPER & CAYENNE PEPPER; RUB INTO PORK ON ALL SIDES. COVER AND MARINATE IN THE REFRIGERATOR AT LEAST 2 HRS OR OVERNIGHT.
COOK PORK IN A SLOW COOKER ON LOW SETTING 10 HRS OR ON HIGH 5 HRS. TRANSFER TO A CUTTING BOARD AND, USING 2 FORKS, SHRED; DISCARD ANY LARGE PIECES OF FAT. TRANSFER BROTH IN COOKER TO A FAT SEPARATOR; DRAIN OFF FAT. RETURN PORK TO SLOW COOKER. IN A BOWL, COMBINE BARBECUE SAUCE AND 3 CUPS BROTH; STIR INTO PORK AND COOK 2 HRS MORE(OR IF ON HIGH, 1 HR). DIVIDE PORK AMONG BUNS, TOPPING WITH COLESLAW IF DESIRED.