* 3 Tbsp. paprika
* 1 Tbsp. garlic powder
* 1 Tbsp. brown sugar
* 1 Tbsp. dry mustard
* 3 Tbsp. salt (I use Kosher)
* 1 (3-5 pound) pork roast (I use shoulder or Boston butt)
BBQ Sauce:
* 1 Cup cider vinegar
* 1/2 Cup yellow mustard and 3 Tbsp. Dijon mustard
* 1/2 Cup ketchup
* 1/2 Cup packed brown sugar
* 2 garlic cloves, crushed
* 1 tsp. kosher salt
* 1 tsp. cayenne pepper
* 1/2 - 1 tsp. black pepper
Directions
Mix dry rub ingredients in small bowl and then rub the blend over the entire pork and place in refrigerator for at least one hour (or up to overnight - the longer it sits, the better the flavor). Spray crock pot with pan spray and cook pork on low for 7-8 hours.
While the pork is slow cooking, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it. *The longer you let it sit, the better the flavor becomes!
After 7-8 hours in crock pot, remove pork and place on cutting board. Pull pork apart (I use two forks). Once pork is pulled apart, put it all back into the crock pot. Pour all of previously prepared BBQ sauce over pulled pork, stir well so the pork is coated with the sauce. Cook on low for one more hour.To serve, spoon the pulled pork mixture onto the bottom half of a hamburger bun or roll. Kaiser rolls are perfect for pulled pork sandwiches. Cole slaw is a perfect addition to your sandwich as well. ENJOY!
