Slow Cooker Pulled Pork

Spice Rub:
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
2 tablespoons hot Mexican chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons salt
1 tablespoon granulated sugar

1 (5-7 pound) boneless pork shoulder
1 cup barbecue sauce

Mix all spice rub ingredients in a bowl. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate overnight.

Unwrap roast and place it in slow cooker and add ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer pork to cutting board and shred with forks, discarding any fat. Dump any liquid out of the crock pot.

Place the shredded meat back in slow cooker; toss with barbecue sauce, and heat on low for 30-60 minutes, until hot.

Enjoy!