Ingredients
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1, approx. 4 lbs (2.2kg) Pork Shoulder Roast
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1 tsp Mustard Powder
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2 tsp, hot or sweet Paprika
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1 tsp Cumin
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1 tsp Black Pepper
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2 tsp Salt
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1 Tbsp Brown Sugar
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2 Tbsp Canola Oilor vegetable oil
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1/2 cup Water
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1/4 cup Brown Sugar
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1/2 cup Apple Cider Vinegar
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1 cup Ketchupor tomato paste
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1 tsp Onion Powder
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1 tsp Garlic Powder
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1 Tbsp Dijon Mustard
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1 Tbsp Honey
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1 tsp Smoked Paprika
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1 tsp Chili Powder
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1/4 cup Brown Sugar
Directions
Steps
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1
Done
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Make the Rub for the PorkCombine the 1 Tbsp of brown sugar with 2 tsp paprika, the mustard powder, cumin, pepper and salt. |
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2
Done
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Marinate the Pork OvernightPat the Pork dry, then cover with the rub. Place in an air tight container or a ziplock bag in the refrigerator overnight. |
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3
Done
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Sear the PorkHeat the oil in a large skillet on medium high. Add the pork and brown on both sides, approx. 3 on each side. Remove from the heat and transfer to the slow cooker. Turn the slow cooker on low. |
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4
Done
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Make the BBQ SauceCombine the remaining ingredients in a pot over medium heat and stir well. Remove from heat after 2 minutes and pour directly over the pork. |
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5
Done
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Let the Pork simmer in the slow cooker for 8 hours. |
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6
Done
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Serve with Rolls, and maybe you'd like to try out my carrot apple slaw on top! For the easy homemade buns: Homemade Bun Recipe/a>. For the carrot apple coleslaw topping: Tart and Crunchy Carrot Apple Slaw with an Extra Bit of Spice Recipe/a>. |
