Slow Cooker Spiced BBQ Pulled Pork

Sugar is the first ingredient, followed by salt, spices, paprika, and garlic, and the product page describes smoky paprika and brown sugar. A slow cooker doesn't make smoke or bark, so a sweet paprika rub is how you get color and BBQ flavor into the pork, and the product page names slow-cooked foods specifically.

Made with

• Spiced BBQ

Ingredients and steps

Serves: 8-10 sandwiches

From the product page: "Rub it on your favorite grilled or slow-cooked foods, or add a little to casseroles."

Ingredients

• 4-5 lb boneless pork shoulder (pork butt)
• Frisco Spiced BBQ: use the amount on the label
• 1 large onion, sliced
• 1/2 cup apple cider or chicken broth
• 2 tablespoons cider vinegar
• 1 1/2 cups of your favorite BBQ sauce
• 8-10 buns, plus coleslaw and pickles for serving

Steps

1. Cut the pork into 3 or 4 big chunks so the rub covers more surface. Coat all sides with Spiced BBQ. If you have time, wrap it and refrigerate overnight.
2. Spread the onion in the bottom of a 6-quart or larger slow cooker. Set the pork on top and pour the cider and vinegar around it.
3. Cover and cook on Low 8-10 hours or High 5-6 hours. Pork is safe at 145F with a 3-minute rest, but shoulder doesn't pull apart until it reaches about 195-205F and a fork twists easily.
4. Lift the pork out and shred it with two forks. Throw out any big pieces of fat.
5. Skim the fat off the cooking juices. Return the pork to the pot with about 1 cup of the juices and the BBQ sauce, and stir. Taste, and add a light dusting of Spiced BBQ if you want more.
6. Serve on buns with coleslaw and pickles. Refrigerate leftovers within 2 hours and reheat them to 165F.

Pair it with

KC Style BBQ Seasoning. When you're ready to take the next shoulder outside, the product page says to "Cook low and slow for ribs and brisket," and the blend brings molasses and hickory smoke powder to the rub.