You may also like
Categories:
pork shoulder roast cloves Smokey BBQ red onions Barbeque sauce sugar brown sugar dark chili powder paprika garlic onion powder fresh ground black pepper kosher salt mustard cayenne pepper
Viewed: 79 - Published at: a year agoIngredients
- 4 pounds pork shoulder roast
- 5 to 6 whole cloves
- 3 tablespoons Smokey BBQ Rub, recipe follows
- 2 red onions, thinly sliced
- 16 ounces barbeque sauce
- 1/4 cup sugar
- 3 tablespoons brown sugar
- 2 tablespoons dark chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh ground black pepper
- 1 tablespoon kosher salt
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper
Method
- Stud the roast with the cloves and rub with the Smokey BBQ Rub.
- Place the roast in a slow cooker and top with the onions.
- Cover the roast with 2 cups of water and slow cook for 8 to 10 hours.
- Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot.
- When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart.
- Return the meat to the slow cooker along with the barbecue sauce.
- Heat for 1 to 2 hours.
- Serve on your favorite roll.
- Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well.
- Store in an airtight container.
- Yield: 1 cup
