Kay Kay'S Pulled Pork

11 ingredients
4 steps

Ingredients

  • 3 tablespoons brown sugar
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon cayenne pepper
  • 2 tablespoons white sugar
  • 1 dash garlic powder
  • 1 dash onion powder
  • 1 (4 pound) pork shoulder roast (butt roast)
  • water to cover (optional)
  • 1 (18 ounce) bottle barbeque sauce

Directions

  1. 1
    Combine brown sugar, salt, paprika, black pepper, cayenne pepper, white sugar, garlic powder, and onion powder in a bowl until evenly mixed. Rub spice mixture over pork. Cover pork with plastic wrap and refrigerate at least 1 hour, preferably overnight.
  2. 2
    Place the pork into a slow cooker and add enough water to just cover the pork. Cover and cook on High for 4 hours or on Low for 6 to 8 hours.
  3. 3
    Transfer pork to a large bowl and shred with 2 forks; discard any bone, skin, and excess fat. Drain and reserve cooking liquid from the slow cooker. Return shredded pork to the slow cooker and stir in barbeque sauce.
  4. 4
    Reduce heat to Low and cook for 2 more hours. Add enough reserved cooking liquid to moisten the pork to taste.

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