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| Kay Kay's Pulled Pork |
"This recipe is a hit with everybody! Great for any gathering, especially football parties! Get some while you can! Serve with additional barbeque sauce."
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
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 7H20M |
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- 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.
- 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.
- 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.
- Reduce heat to Low and cook for 2 more hours. Add enough reserved cooking liquid to moisten the pork to taste.
Notes :
- Cook's Note:
- To cook in the oven, place pork into a 9x13-inch glass baking dish, fat-side up. Add a little water to keep the pork moist. Bake in the oven until very tender, about 5 hours.
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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