Pulled Pork

Spice Rub: (Cooks Illustrated)
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


Combine all of the ingredients in the spice rub. At least one day, and up to three days, before cooking the pork, rub the spice rub onto all sides of the pork (see note). Wrap the pork in a double layer of plastic wrap. Refrigerate overnight or up to three days.

Pop it in your Sister's Slow Cooker for 10 hours

Shred it.  Add Sweet Baby Ray's barbeque sauce, mix. Serve.