Dinner with the Broheim: Slow-Cooker Pulled Pork Sandwiches

• 1 tbsp ground black pepper
• 1 tsp cayenne pepper
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp dark brown sugar
• 1/2 tbsp dried oregano
• 2 tbsp paprika
• 2 tbsp table salt
• 1/2 tbsp granulated sugar
• 1 (3-4) bone-in pork shoulder
• 1/4 tsp liquid smoke (optional but recommended)
• 1 cup barbecue sauce
• 2 cup beef froth
• 1/2 cup water

1. Mix all spices together in a small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for up to 3 days
3. Sear meat for 5-10 minutes over medium heat.  Place roast in slow cooker.  Add liquid smoke if using, broth and water. Turn slow cooker to low and cook for 8-10 hours, until fork tender.
4. Transfer roast to cutting board; discarding liquid (saved for soup). "Pull" by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker; toss with 3/4 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

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