Tailgate Crock Pot Pulled Pork

• 3 lbs boneless pork shoulder, Boston butt, or cushion meat
• RUB Ingredients
• 3 tablespoons brown sugar
• 2 tablespoons Cajun seasoning
• 1 tablespoon Kosher salt
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 tablespoon freshly ground pepper
• 1 tablespoon dried chipotle powder
• 1 tablespoon mesquite powder
• cooking broth:
• 1/2 cup frozen apple juice concentrate
• 1/2 cup cider vinegar
• 1 teaspoon Liquid Smoke
• 2 dozen white or whole wheat buns
• Assorted purchased BBQ sauces

1. Mix rub ingredients in a large bowl. If the meat is one large piece, cut into 3 chunks. Press rub onto all sides of each chunk of meat. Place all pieces in bowl, cover with plastic wrap and put in refrigerator overnight.
2. The next morning, begin heating crock pot on high. Add the cooking broth ingredients.
3. Put the meat and all spices and any juice that has seeped overnight in the crock pot. After 1 hour, reduce the temperature of the crock pot to low and follow your crock pot's suggested time for cooking on the low setting, usually 8-10 hours.
4. Remove the chunks of meat to a plate and use two forks to shred the meat. Return to the broth in the crock pot and keep on low to serve. Add 1 more teaspoon for extra smokiness if desired.

pork shoulder, rub ingredients, brown sugar, cajun seasoning, kosher salt, paprika, ground cumin, freshly ground pepper, chipotle powder, mesquite powder, cooking broth, apple juice concentrate, cider vinegar, liquid smoke, white

Taken from www.epicurious.com/recipes/member/views/tailgate-crock-pot-pulled-pork-50003262 (may not work)