Ingredients
- 1 roast (4 pound) pork shoulder (or a 4 pound pork butt)
- 4 large garlic cloves, minced (or mix in 3 teaspoons garlic powder to spice mix in place of fresh garlic or use both)
- 3 teaspoons seasoning salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon garlic powder ( use if omitting the fresh garlic or can use the dry and fresh garlic)
- 2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1/4 teaspoon cayenne pepper ( can use more)
- 2 medium yellow onions (thinly sliced)
- 1 large green bell pepper (seeded and cut into strips)
- 36 ounces barbecue sauce (your favorite, two 18 ounce bottles)
- 1 cup packed light brown sugar
How to Make
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Step 1: If you are using fresh garlic then rub onto the roast (you may use both the fresh and garlic powder if you are a lover of garlic).
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Step 2: In a small bowl mix together seasoning salt, black pepper and 3 teaspoons garlic powder (if using) cumin, paprika, and cayenne, then using clean hands rub the roast well with the spices using pressure to make certain that the spices penetrate deep into the meat.
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Step 3: Place the roast in a bowl, cover and refrigerate for a minimum of 24 hours or up to 3 days.
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Step 4: Place the onions and bell pepper strips in the bottom of the crock pot, then place the roast over the onions and peppers.
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Step 5: In a bowl mix together barbecue sauce and brown sugar, then pour over the roast.
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Step 6: Cover and cook on low setting for 8-10 hours, or until the roast is cooked and tender.
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Step 7: Transfer the roast to a cutting board.
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Step 8: Pull pork into coarse shreds using 2 forks.
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Step 9: Serve the pork on a bun or over cooked rice topped off with the sauce.
We hope you enjoy this recipe!
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