Ingredients
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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2 teaspoons sweet paprika
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1 3-pound boneless pork shoulder roast at room temperature
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1 to 1 ½ cups of your favorite barbecue sauce (Stubb’s)
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1/3 cup water
Instructions
- Spray a 6-quart slow cooker with cooking spray.
- Combine the salt, pepper, garlic powder and paprika, and rub mixture evenly over the pork.
- Place roast in the slow cooker, and add the water to the slow cooker. Cover and cook on Low for 7 to 8 hours, or High for 3 to 4 hours. Pork will be falling-apart tender.
- Transfer the pork to a cutting board, and allow to cool enough to handle. Using 2 forks or pork claws, shred the pork. Cover and set aside.
- Pour off the remaining liquid in the slow cooker, and wipe out with paper towels. Spray slow cooker with cooking spray.
- Return the shredded pork to the slow cooker, and gradually add the barbecue sauce until well mixed and moistened to your liking.
- Cover and cook on High for 10 to 15 minutes until hot.
Notes
A pair of pork claws or kitchen claws speed up the pork pulling process.
