Pulled Pork Rub

Pulled pork is one of my favorite meals. Tender pork that's falling off the bone is shredded, doused in barbecue sauce, and piled high on soft sandwich rolls. It's called comfort cooking. And it doesn't have to be difficult. I've made my share of homemade barbecue sauces, but this time I was lazy and went with bottled. I simply used a dry rub to marinate the pork in overnight and then threw it in the slow cooker all day. By dinner time it was ready to go. The hardest part was removing the bone and gristle (I'm meticulous with the shredding process). Then toss it in your favorite sauce, heat through, and serve. The best part (besides the taste) is the amount this makes. You can feed a crowd and still have leftovers for days. Or the recipe could easily be reduced by half.

INGREDIENTS
Pork Rub:
2 Tbsp. dark brown sugar
1 Tbsp. black pepper
1 Tbsp. cumin
1 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. dried oregano
1 Tbsp. salt
1 tsp. white pepper
1/2 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. garlic powder

1 6-8 lb. bone-in pork shoulder (Boston Butt)
prepared barbecue sauce
1/2 tsp. liquid smoke (optional, I omitted)

DIRECTIONS
1. Combine spice rub ingredients in a small bowl. Rub over the entire surface of the pork shoulder. Wrap securely in plastic and refrigerate for at least 12 hours (up to several days).

2. Place the pork shoulder in a large slow-cooker with 1/4 cup water and the liquid smoke (if using). Cook on low for 10-12 hours until it is falling off the bone and shreds easily. (I cooked mine on high for the first 6 hours and then on low for another 4 hours.)

3. Remove the pork from the slow-cooker and drain the liquid. Discard the bone and shred the pork, removing any gristle or fat. Return to the slow cooker. Toss with several cups of barbecue sauce and cook on low for 30-60 minutes until hot. Serve with extra sauce on the side.

Serves 10+.

(Adapted from Cook's Illustrated)