Lexington-Style Pulled Pork for Slow Cooker

By nnlester

Ingredients

• Spice Rub:
• 4-5 pound Boston butt or shoulder
• 2 tbsp. paprika
• 2 tbsp. ground black pepper
• 2 tbsp. brown sugar
• 1 tbsp. table salt
• Cooking Liquid for Slow Cooker:
• 1/2 cup cider vinegar
• 3 tbsp. tomato paste
• 2 tbsp. brown sugar
• 2 cups water
• 2 tbsp. liquid smoke
• Lexington BBQ Sauce:
• 1 cup water
• 1 cup cider vinegar
• 1/2 cup ketchup
• 1 tbsp. sugar
• 3/4 tsp. table salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. red pepper flakes

Preparation

Step 1

Combine spice rub ingredients in a small bowl. Massage entire roast with spice mixture. (Roast maybe wrapped tightly and refrigerated for up to one day.

Heat 2 tsp. vegetable oil in slow cooker insert (or in a large skillet if your insert cannot go on the stove top). Add pork, turning to brown on all sides, about 5 minutes. Remove pork to a plate; whisk 3/4 cup water into drippings. If using a skillet transfer the liquid to slow cooker.

Whisk together Cooking Liquid for Slow Cooker (vinegar, tomato paste, brown sugar and water). Add to slow cooker, then add pork, cover and cook on low for 6 to 8 hours.

Remove the pork and transfer to a cutting board. Cover with aluminum foil and allow to cool for 30 minutes.

Pull pork apart or roughly chop and put into a shallow baking dish. Mix in 1/2 cup Lexington BBQ sauce. Add several ladles of the cooking liquid and salt to taste. Cover with foil and put into a 275 degree oven for about an hour or until it is very tender.

Serve remaining BBQ Sauce at the table.