Slow Cooker BBQ Pulled Pork

BBQ Pulled Pork

About a year and a half ago, I hosted a surprise party for my dad, which I posted about here. As a main dish to serve the 40 guests, I made pulled pork (I used 16 pounds of pork to make sure to accommodate everybody). After a mishap with some of the ingredients, I needed a quick fix in a pinch. Realizing that I had all of the ingredients on hand, I used the spice rub and method seen here on The Piggly Wiggly. After everybody ate, I received numerous compliments on the pork. I had meant to post the recipe, but I never ended up taking a picture. Last week, we hosted a Super Bowl party with about 15 friends. I made chili and pulled pork, using the same recipe I had made for my dad's party (with 6 pounds of pork this time). Once again, everybody seemed to enjoy it, and this time I made sure to take a picture! I ended up with a lot left over, and luckily it freezes well, so we have an instant dinner for some day in the future too!

For the Spice Rub (per 2 pounds of pork):
1 teaspoon Ground Black Pepper
1 teaspoon Cayenne Pepper
1 tablespoon Chili Powder
1 tablespoon Cumin
1 tablespoon Dark Brown Sugar
1 tablespoon Dried Oregano
2 tablespoons Paprika
1 tablespoon Salt

For the Pork:
2 pounds Pork Loin
1 cup Liquid (I used beer, but water, coke, or stock would be fine)
18 ounce bottle BBQ Sauce

Mix the spices in a bowl. Massage the rub onto the pork. Place the pork into a crockpot, cover with liquid, and cook on low for 8-10 hours. After the cooking has been completed, drain the liquid and shred the pork with 2 forks. Add the BBQ sauce and serve on rolls.