Slow Cooker Dry-Rubbed Barbecue Pork Loin

• 1 teaspoon Chili Powder
• 1 teaspoon Light Brown Sugar
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Paprika
• 1/4 teaspoon Lemon Pepper Seasoning
• 1/2 teaspoon Dry Mustard
• 1/4 teaspoon Crushed Dry Thyme
• 1/8 teaspoon Ground Ginger
• 3 pound Boneless Pork Loin Roast, trimmed of all fat
• 1/2 cup Water
• 1/2 teaspoon Liquid Smoke
• 1 cup Ketchup
• 1 Small Yellow Onion, minced
• 2 Large Garlic Clove
• 2 tablespoons Light Brown Sugar
• 2 tablespoons Cider Vinegar
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Prepared Horseradish
• 1/4 teaspoon Ground Black Pepper
• 1/8 teaspoon Crushed Dried Rosemary

1. In a small bowl, combine the dry rub ingredients. Rub into both sides of the pork roast.
2. Place a wire rack in the bottom of a 3 1/2-quart or larger crockery slow-cooker. Combine water and liquid smoke. Pour into slow-cooker. Place the pork roast on the wire rack. If necessary, cut pork into 2 pieces to fit. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
3. About 1 hour before serving, combine barbecue sauce ingredients in a medium saucepan. Place over medium-high heat. Bring to a simmer and cook, stirring occasionally, for 30 minutes.
4. Lift pork roast from slow-cooker and let stand for 20 minutes. Using tongs, remove metal rack and discard any pan drippings.
5. Shred and chop the pork roast. Return pork to slow-cooker and cover with sauce. Stir well to combine. If cooking on HIGH, change setting to LOW. Cover and cook for another 30 minutes.

chili powder, light brown sugar, garlic, paprika, lemon pepper, dry mustard, thyme, ground ginger, water, liquid smoke, ketchup, yellow onion, garlic, light brown sugar, vinegar, worcestershire sauce, horseradish, ground black pepper, rosemary

Taken from www.epicurious.com/recipes/member/views/slow-cooker-dry-rubbed-barbecue-pork-loin-581fb91fad4df54f01b90596 (may not work)