Crockpot Pulled Pork

What you need:

• 2 tbsp. 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 (6 to 8 lb.) bone-in pork shoulder
• 2 cups barbecue sauce
1. Mix together all dry seasonings together in a small bowl.
2. Rub on meat and wrap with cling wrap tightly. Refrigerate for 3 hours up to 3 days.
3. When you are ready to cook the pork, unwrap and place in the slow cooker. Cook on low for 8 to 10 hours.
4. Remove roast and shred, removing fat as you go.
5. Place back in the slow cooker and add 1 cup of barbecue sauce. Heat for 30 to 60 more minutes.
6. Serve on buns with the remaining cup of barbecue sauce. I like mine with cheese.

Recipe from Beantown Baker