Recipe of the Week. Crockpot Pulled Pork.

Southern girls love BBQ. And this has to be the easiest and tastiest recipe for a busy gal. We've been eating on this for a week now and have even shared with friends!

Pulled Pork - from The Way The Cookie Crumbles - originally from Cooks Illustrated - serves 6

Spice Rub:

• 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 tablespoon ground white pepper
• 1 (6-8 pound) bone-in pork shoulder
• ½ teaspoon liquid smoke (optional)
• 2 cups barbecue sauce

Mix all spice rub ingredients in small bowl or plate. (the good thing is, all you need is a TBS and a TSP)


Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days. I refrigerated for 1 1/2 days.



Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board or jelly roll pan; discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.


Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce. We used Sticky Fingers Tennessee Whiskey.