Tasty Tuesday - football edition

Slow-Cooker Pulled Pork Barbecue

Ingredients

•2 Tablespoon Chili Powder
•1 Tablespoon Onion Powder
•1.5 Teaspoon Garlic Powder
•2 Teaspoon Kosher Salt
•1 Teaspoon Black Pepper
•a Pinch of Cayenne Pepper
•5 Lbs Boneless Pork Butt of Shoulder
•2 Cup Barbecue, homemade or favorite store brand
•10-12 Soft Hamburger-style Buns

Directions

•In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper and cayenne. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least two hours and up to overnight.

•Place pork in a slow cooker. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the barbecue sauce and 3 cups of the skimmed broth. Stir into the pork and cook two hours. Using a slotted spoon, remove the pork from the slow cooker. Place the meat on a serving platter or on individual buns. Serve the remaining sauce alongside.