Slow-Cooker Pulled Pork


Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
(From Cooks Illustrated)

Pork Sirloin Roast
2 C water (or substitute 1 C water and 1 C apple juice)
Your Favorite BBQ Sauce

Combine all spice rub ingredients in a bowl. Cover roast with spice rub and wrap in plastic wrap. Store in the fridge over night. In the morning, unwrap roast and place in your slow-cooker. Add water (or water and apple juice) to the slow-cooker, close lid, and cook on low for 10 hours. Remove roast and let rest. Discard liquid in slow-cooker. Shred meat and return to the slow-cooker. Add BBQ sauce to taste and allow to heat on high until hot. Serve on soft sandwich buns or sub rolls.

Adapted a bit from The Way the Cookie Crumbles


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