Crock Pot Barbecue Pulled Pork

1 Pork Shoulder (also known as Boston Butt) approx. 3-5 lbs.

Your favorite barbecue sauce (try this barbecue sauce recipe.)

For barbecue dry rub:

½ cup brown sugar

4tbsp. paprika

2tbsp. salt

1tsp. garlic powder

1tsp. onion powder

1tsp. chili powder

1tsp. cayenne powder

1tsp. black pepper

Optional:

Chipotle pepper sauce (for smoked flavor)

Combine all dry ingredients and stir together with a fork or wire whisk. Try to get out all clumps. Place the pork shoulder in a shallow baking pan. Dash chipotle sauce on all sides of the meat and rub in with hands. Next take the rub and apply generously and rub into all sides of the shoulder. Again, make sure to apply the rub generously. To avoid the shoulder boiling in the crock pot, take a large piece of aluminum foil and roll it up and then form a ring. Place this ring in the bottom of the crock pot. This will elevate the shoulder and keep it from sitting in its own liquid. If you have a small rack that will fit into the crock pot, this will work better than the aluminum foil.

Place the shoulder carefully into the crock pot and cook on the low setting for 8-9 hours.

When the pork is finished, turn off the crock pot and allow the pork to sit for about 10-15 minutes to cool. Remove the pork shoulder from the crock pot and place once again in a baking pan. Using, two forks, gently pull the meat apart. If the piece of meat has a shoulder blade, make sure to remove that as well. Serve on white bread hamburger buns. The cheaper, the better. Top with your favorite barbecue sauce. Goes great with cole slaw, potato salad and baked beans.