Slow Cooker Smoked Pork
onceamonthmom.com
2.5 pounds boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/8 cup paprika
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
1/4 cup liquid smoke
Cut the pork butt into 2- to 3-inch chunks (if using ribs, don't cut) and place in gallon freezer bag. Sprinkle the meat with the rub, shaking the bag to coat evenly. Add liquid smoke. Freeze. Include buns the day of the swap.
Serving Day:
Thaw. Cook in slow cooker 10-12 hours on low or 5-6 hours on high, until meat is pull-apart tender and reaches desired doneness. Shred meat. Serve with your favorite warmed barbecue sauce.
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