TEXAS DRY RUB
- ¼ c light brown sugar
- 1 T smoked paprika
- 1 t ground cayenne pepper
- 1 t chili powder
- 1 t salt
- 1 t garlic powder
- 1 t onion powder
- 1/2 t ground black pepper
PULLED PORK
- 3 lbs pork shoulder
- 2 T apple cider vinegar
- ¼ c Worcestershire sauce
- 1 T liquid smoke
SANDWICHES
- hamburger buns
- BBQ sauce of choice
- 1/2 yellow onion, sliced (optional)
- hamburger dill pickle slices (optional)
- coleslaw (optional)
Mix together the ingredients for the Texas Dry Rub in a small bowl. Trim off any large excessive fat pieces from the pork roast. Rub the pork shoulder with the dry rub on all sides. Place into the slow cooker.
Stir together the apple cider vinegar, Worcestershire sauce, and liquid smoke in a small bowl, then pour over the pork roast in the slow cooker. Cook on low heat for 8 hours until tender (or 6 hours on high heat, if you’re pressed for time—not recommended).
Remove the pork from the slow cooker, place in a large bowl, and shred using forks. Add BBQ sauce of choice (about 1/3 cup – Sweet Baby Ray’s Original works really well) and mix well until uniformly coated. Serve warm on hamburger buns, adding coleslaw, pickle slices, additional BBQ sauce, and/or sliced onion if desired.
