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This recipe calls for pork shoulder but in your market it might also be called Boston butt (or Boston shoulder) or picnic shoulder. If you have a choice, go with bone-in.
You create a spice rub, massage it onto the meat, let it rest in the fridge and then pop the meat in your slow cooker with a bit of water. The meat cooks on low all day and you wind up with wonderfully tender and flavorful meat. I used a 6 pound pork shoulder for this recipe and found that it was fork-tender after about 8 hours. Lots of leftovers
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 (6-8 pound) bone-in pork shoulder
1 cup barbecue sauce (plus extra for serving, if desired)
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 geekmommy
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 ronnie2374
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