Ingredients
Scale
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse salt
- 1 (5 to 7 lb) pork roast/Boston butt
- 1 large onion cut into thick slices (optional)
Instructions
- Combine all dry rub ingredients in a bowl and mix well.
- Rub the spice mixture all over the pork roast evenly.
- Cover the roast and refrigerate for an hour, preferably overnight for better flavor.
- Lightly coat the slow cooker with nonstick cooking spray.
- Place onion slices at the bottom of the cooker, then position the pork roast on top.
- Set the slow cooker to HIGH for 6 hours or LOW for 8 hours.
- Once cooked, remove the roast and drain off the juices, reserving about half a cup for later.
- Discard the onions and return the roast to the crock pot.
- Use two forks to shred the pork, adding the reserved cooking liquid as desired.
- Serve hot, and store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
For extra flavor, let the pork marinate with the rub overnight.
Feel free to adjust the seasoning according to your taste.
Leftovers can be used in sandwiches or tacos for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.