Amy's Pulled Pork in a Slow Cooker

Prepare pork with dry rub the night before and refrigerate overnight:

• Pork shoulder, bone-in, skinless.

Trim pork shoulder and discard any excess fat.

Rinse with water and pat dry. Set aside. Make dry rub.

Dry Rub: Mix in a medium-size bowl:

• Put 1/2 cup brown sugar in a bowl and mix in 1 TABLESPOON each of the following spices:
• ground cumin
• garlic powder
• onion powder
• chili powder
• cayenne pepper (reduce this amount to 1 tsp if you don't want it to be very hot)
• paprika

Generously apply dry rub to pork. Save extra.

Wrap pork in plastic wrap and refrigerate it and any extra dry rub overnight.

The next morning, or 8 hours before serving:

Use the quick store-bought BBQ sauce method or make Amy's original sauce, below.

Quick method: Stir together:

•  2-1/2 cups of your favorite store-bought BBQ sauce
•  3/4 cups water

 add seasonings to taste

OR make Amy's Sauce:
Mix in a large bowl:

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/2 cup tomato paste
• 3 tbsp worcestershire sauce
• 3 tbsp mustard
• 2 tsp paprika
• 2 tsp garlic powder
• pinch cayenne pepper
• 1-1/2 tsp salt
• 1-1/2 tsp pepper
• 3/4 cup water

Set sauce aside.

On bottom of slow cooker, place:

• 1 medium onion, sliced

Take pork from fridge, remove plastic wrap, place pork on top of onions.

Pour sauce over the pork until the slow cooker ins half full.

Refrigerate any remaining sauce.

Cook on low for 8 hours.

Remove pork and shred with 2 forks (you may shred boneless pork inside the slow cooker being careful not to scratch the finish of the cooker.)

Heat any remaining sauce in the microwave and pour into the slow cooker with the cooked meat and any remaining dry rub.

Let simmer until heated through.

If sauce is too thin, remove lid from the slow cooker while simmering on a higher heat. Stir occasionally.

Spoon into a bowl to serve shredded pork in:

• warm rolls