This recipe was absolutely delicious. I should've known it would be. It came with the highest recommendations from Bridget, a great cook, fantastic photographer, and all-around nice girl. So take my word and Bridget's--set this roast to cook all day and enjoy a delectable weeknight dinner.
Oh, and for all you Yankees out there--don't forget to put the cole slaw ON your sandwich, not beside it.
Slow Cooker Pulled Pork
rub by Cook's Illustrated, adapted from Way the Cookie Crumbles
method slightly adapted from Bridget
2TBSP ground black pepper
1-2 tsp. cayenne pepper
2 TBSP chili powder
2 TBSP ground cumin
2 TBSP dark brown sugar
1 TBSP dried oregano
4 TBSP paprika
2 TBSP table salt
1 TBSP granulated sugar
1 (4-7 lb.) pork butt
½ tsp. liquid smoke (optional)
2 c. barbecue sauce
1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/2 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve on toasted buns with additional barbecue sauce and cole slaw.