Old Carolina Barbecue Co. Slow-Cooker Pulled Pork

[Antilope]

Old Carolina Barbecue Co. Slow-Cooker Pulled Pork

from Old Carolina Barbecue Co., Canton, OH

8-10 servings

Not everybody wants to stoke the charcoal grill in winter, but our taste
for barbecue knows no season. This winter idea, from Old Carolina Barbecue Co.
in Canton, OH hits the right notes anytime and translates handily to the demands
of a busy cook -- or even a noncook. Just add your own sauce.

1 pork shoulder (or Boston butt), 5 or 6 pounds, preferably bone-in

1/4 cup dry pork rub (recipe follows, or use your own)
2 tablespoons liquid smoke (optional)

For 1 cup rub:

4 tablespoons paprika
2 tablespoons cumin
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon granulated garlic
1 tablespoon chili powder
1 tablespoon cayenne pepper

1 bottle barbecue sauce (for serving) (suggested recipe below or use store bought)

Mix the rub: Blend all spices. You will have extra. Store remaining amount in
tightly capped jar for future use.

Prepare the meat: Rub generously with ¼ cup rub.

Cook the meat: Place in slow cooker and cook 5-6 hours on high setting or 8-10 hours
on low until meat falls apart at the touch. (Cook pork shoulder to an internal temperature of
195 degrees F. This is the temperature it needs to break down and fall apart for pulling. )

Pull the meat: Remove from cooker, remove from bone and remove any remaining chunks of fat.
Discard juices. Use two forks to shred the meat. Keep warm or refrigerate until use.
Presentation: On sandwich buns topped with sauce.

Source: Adapted from Old Carolina Barbecue Co., Canton, OH;
Cleveland Plain Dealer newspaper, December 29, 2008