This is a great entree from America’s Test Kitchen via the slow cooker. It is quick to assemble, but it’s just a waiting game in two stages. First the spice and refrigerate overnight waiting game and then the slow cooker wait. Pay attention to trim and quarter the roast. I bought two 2.5 lb. roasts and halved them, but you can purchase a 5 lb. roast and quarter it – if you can find it. We could only find 2.5 lb-ers and 8 lb-ers. I omitted the cayenne pepper and it was just fine. Enjoy!
To un-carb-ify it, I didn’t opt for a bun. It would have looked better in the photo, but it is what it is.
–Honestly, I didn’t go through the braising liquid step. Maybe next time! I was tired and didn’t want another step. It was just fine without doing that process, but next time I’ll try it.
- 1/4 cup packed brown sugar, plus extra as needed
- 1/4 cup sweet paprika
- 1 T. garlic powder
- 1 T. onion powder
- 1 T. ground cumin
- 1 tsp. cayenne pepper
- Salt and pepper
- One 5LB. boneless pork butt roast, trimmed and quartered
- 1 cup BBQ sauce, (plus extra for serving if desired)
- Cider vinegar
- Combine brown sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 tsp. salt in a bowl.
- Using fork, prick pork all over. Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
- Unwrap pork and place in slow cooker.
- Spread BBQ sauce evenly over pork, cover, and cook until pork is tender 9-11 hours on low OR 5-7 hours on high. (Mine took about 8 hours on low in my Crock Pot).
- Transfer pork to large bowl, let cool slightly, then shred into bite size pieces, discarding excess fat. Cover to keep warm.
- Let braising liquid settle for 5 mins, then remove fat from surface using a large spoon. Season with salt, pepper, sugar, and vinegar to taste (if desired).
- Toss shredded pork with one cup of the braising liquid, add more liquid as needed to keep meat moist. Serve with BBQ sauce.