Adapted from crumblycookie.net.
1 Tbsp freshly ground black pepper
1-2 tsp ground cayenne pepper (optional)
2 Tbsp chili powder
2 Tbsp allspice
1 Tbsp dried oregano
4 Tbsp smoked paprika
2 Tbsp sea salt
1 Tbsp ground cloves
1 Tbsp ground white pepper
1 4-lb boneless pork shoulder roast (rub will cover 8 lbs of roast, use bone-in or boneless, shoulder or butt roast)
1/4 cup water
1/2 tsp liquid smoke
2 cups paleo barbeque sauce
|Remove any string netting |
after roast is cooked.
- Combine all rub ingredients in a medium bowl.
- Place pork roast on a sheet of plastic wrap that's been rolled out onto a flat surface, but is still attached to the roll and cutter.
NOTE: I left the string netting on my roast to hold it together. It is easy to remove once the pork is cooked.
- With your hands, massage the rub into all parts of the roast.
- Roll the plastic wrap tightly over the roast and cut wrap from the roll.
- Apply a second layer of plastic wrap.
- Refrigerate overnight for best flavor. You can try as little as 3 hours or as much as 3 days. The longer you marinate, the stronger the flavor.
- To cook, unwrap the roast and place it in a crockpot. Mix liquid smoke with 1/4 cup of water and add it to the crockpot.
- Cook on low for 8-10 hours or until meat pulls apart easily with two forks.
NOTE: Larger roasts will need more cooking time to become tender. I started cooking my 4 lb roast at 5:45 a.m. and it was perfectly tender and shreddable at 4:00 p.m.
- If needed, cut string from roast and discard. Without removing roast from crockpot, shred pork with two forks.
- To serve, spoon pulled pork onto plate. Top with paleo barbeque sauce, if desired. Serve with creamy apple slaw.