10-Spice Slow Cooker Pulled Pork

• Spice Rub:
• 1 tablespoon ground black pepper
• 1-2 teaspoons cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dark brown sugar
• 1 tablespoon dried oregano
• 4 tablespoons paprika
• 2 tablespoons table salt
• 1 tablespoon granulated sugar
• 1 tablespoon ground white pepper
• 1 (4 1/2 pound) bone-in pork shoulder or 3 1/2 lb. boneless
• 1/2-1 teaspoon liquid smoke (optional)
• 2 cups barbecue sauce

1. 1. Mix all spice rub ingredients in small bowl.
2. 2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. 3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. 4. Transfer roast to cutting board; discard liquid in liner. "Pull" by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. 5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

rub, ground black pepper, cayenne pepper, chili powder, ground cumin, brown sugar, oregano, paprika, salt, sugar, ground white pepper, pork shoulder, liquid smoke, barbecue sauce

Taken from www.epicurious.com/recipes/member/views/10-spice-slow-cooker-pulled-pork-50041873 (may not work)