Ingredients
Dry rub:
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 1/2 tablespoon cayenne
- 1/2 tablespoon garlic powder
- 4 pound shoulder pork roast
Liquid Ingredients:
- 2 cup apple juice
- 1 cup apple cider vinegar
- 2 tablespoons Worcestershire
- 1/2 tablespoon liquid smoke
- 6 soft hamburger buns with seeds
- BBQ sauce (I use Sweet Baby Ray's)
- Cole slaw
Directions
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.
Combine liquid ingredients in a medium bowl. Place pork into the crock pot and pour liquid mixture over it. Cook on the Low setting 6-8 hours or High for 4-6 hours, or until fork tender and shreds easily.
Remove pork from crock pot and place into a large bowl. Let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces. Add BBQ sauce to meat and mix well. The amount of sauce used depends on your taste.
Serve on hamburger buns and top with coleslaw.
Combine liquid ingredients in a medium bowl. Place pork into the crock pot and pour liquid mixture over it. Cook on the Low setting 6-8 hours or High for 4-6 hours, or until fork tender and shreds easily.
Remove pork from crock pot and place into a large bowl. Let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces. Add BBQ sauce to meat and mix well. The amount of sauce used depends on your taste.
Serve on hamburger buns and top with coleslaw.
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