Slow Cooker Dry Rub Pork
A versatile slow cooked pork that can be pulled for bbq sandwiches, or even tossed with a red sauce for pork nachos. Freese in small batches for delicious pork anytime.
Equipment
- Slow Cooker
Ingredients
- 1 6-7pound pork shoulder, or pork butt
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
Instructions
- Combine all spices for dry rub.
- Pat roast dry with paper towels, trim excess fat, leaving some fat to flavor the meat. Rub with seasoning.
- Place roast fat side up in a large slow cooker. (Fat will flavor the meat beneath it as it cooks)
- Cover and cook on high for 4 hours. Reduce heat to low and cook for 4 additional hours.
- Remove roast and rest on large baking sheet for 45 minutes.
- Discard bone, fat and tissue. Shred meat. Serve or package meat into portions to reheat later or freeze.
Notes
- The dry rub seasons the meat without being overpowering, so your options are many. We love it with bbq sauce either on a bun or piled on the plate. It’s also really great as carnitas for nachos.
- Freeze smaller portions in ziplock freezer bags to enjoy pork anytime.