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BBQ spice-rubbed pork shoulder

Posted by Jeanne on March 1, 2010

Two weeks ago, I bought a 13-pound pork shoulder.  I cut it into four pieces – one turned into the rillettes, and half of one turned into BBQ spice-rubbed pork shoulder.

This recipe is based on a shrimp recipe I got from Food & Wine ages and ages ago.  Bobby Flay wrote the original recipe.  Please don’t hold it against me.

1.5 to 2 lb. of pork shoulder

1.5 TB smoked paprika

0.5 TB ancho chile powder

1 TB light brown sugar

1 tsp ground cumin

1 tsp kosher salt

0.5 tsp freshly ground black pepper

8 garlic cloves, coarsely chopped (or 11 very small cloves of garlic, as the case was here…)

0.25 to 0.5 cup water

A 4-quart slow cooker

Cut through one side and into the center of the pork shoulder and open it up so there is additional surface area available for the rub (do not cut all the way through – you still want one piece, not two).

Mix paprika, chile powder, sugar, cumin, salt & pepper, and garlic together.

All your garlic are belong to us.

Rub about a third of the mixture where you just cut open the pork shoulder.  Close it up again.  Rub the remaining mixture on the outside of the pork.

Add the water to the slow cooker, and set the pork on top.  Some of the rub will fall off into the water – this is ok.

Dark reddish-brown rub + dark brown super-70’s fabulous slow cooker = very bad picture.  Very bad.

Cook on low for 8 to 10 hours, or until falling apart and fork tender.

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