SERVES: 4 | PREP TIME: 3 to 48 hours | COOK TIME: 8 to 10 hours
Ingredients
For the spice rub
2 tablespoons smoked paprika
1 tablespoon coarse sea salt
1 tablespoon chili powder
1 tablespoon ground cumin
½ tablespoon freshly ground black pepper
½ tablespoon dried ground oregano
½ tablespoon ground white pepper
1 teaspoon cayenne pepper
2 pounds (910 grams) bone-in pork shoulder
¼ cup (60 ml) water
Process
- In a small mixing bowl, combine all the ingredients for the spice rub and mix well.
- Massage the spice rub all over the meat. Wrap tightly in a double layer of plastic wrap and refrigerate for at least 3 hours and up to 48 hours.
- Unwrap the meat and place it in a slow cooker. Add the water and turn the slow cooker to low. Cook for 8 to 10 hours, until the meat is fork-tender.
- With the pork still in the slow cooker, use 2 forks to pull it apart
