2 Tablespoons paprika
1 Tablespoon packed brown sugar
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon sugar
1-1/2 teaspoons coarsely ground black pepper
2 teaspoons salt
1 teaspoon ground red pepper
1 boneless pork shoulder roast (Boston butt), 5 pounds, well-trimmed of excess fat and cut in
1 medium onion, sliced
5 garlic cloves, peeled
1 ½ cups water
Your favorite BBQ sauce
1. To make the spice rub, combine paprika, brown sugar, chili powder, cumin, sugar, black pepper, salt, and red pepper in a bowl.
2. Rub spice mixture over pork roast, pressing into surface.
3. Place pork roast in a crock pot with onion, garlic cloves, and water. Cover and put on high heat for 3 hours. Then reduce heat to low and cook for another 4-5 hours or until the pork begins to pull apart easily.
4. Remove pork butt and shred with a fork. Mix with your favorite barbeque sauce. Taste for seasoning and add salt and pepper to taste. If you want a really moist pulled pork, add some of the degreased cooking liquid.