Slow Cooker Pulled Pork

Slow Cooker Pulled Pork (10 to 15 servings, depending on pork roast size)

• 5 to 7 lb. pork shoulder (not smoked; I use bone-in roasts, but boneless is also fine)
• 64 oz apple juice
• 16 to 24 oz. of your favorite BBQ Sauce

(Optional) Dry Rub Ingredients (you can also buy prepared dry rub)

• one teaspoon salt
• one teaspoon pepper
• one teaspoon garlic powder
• one teaspoon onion powder
• one teaspoon chili powder
• one teaspoon cumin
• one teaspoon smoked paprika
• scant teaspoon dry mustard
• scant teaspoon cayenne pepper
• 3 tablespoons brown sugar

Rolls for sandwiches

-Place the roast (fat side up) in your slow cooker.

-Pour the apple juice over the pork. until the juice about 1/2 inch from the top of the slow cooker. The top (up to about 3/4 inch) of the pork may still still exposed.

-Cover, and cook on LOW for 12 hours. The pork should reach an internal temperature of 150 degrees to be done.

-If opting to use the dry rub: combine dry rub ingredients.

-Remove the roast from the slow cooker onto a large platter.

-Scrape all of the fat off and discard. Remove the large bone(s).

-Using two forks, shred the pork.

-Sprinkle a couple of tablespoons of the dry rub over the pork. Gingerly mix the spices into the pork, continuing to

shred as necessary.

-Add BBQ sauce. Start with 1 1/2 cups, adding more as necessary. Mix the BBQ sauce into the pork until combined.

-Spoon onto rolls and serve immediately, topped with more BBQ sauce (if desired).