Slow Cooker Pulled Pork
1 pork shoulder or roast, boneless prefered. Around 8 to 10 pounds.
1 TBSP each of the following, garlic powder, onion powder, chili powder, sea salt, and paprika.
1 TSP each of black pepper and cumin.
1 cup each liquid smoke and apple cider vinegar.
Combine the spices into a bowl large enough to hold them and mix well. They will form a rub.
Cut the roast up into chunks so that it more evenly fits into your slow cooker. I like to use pieces about three to four inches on a side.
Rub the pieces evenly with the rub ensuring good coverage all around.
Place the meat into your slow cooker and gently pour in the liquid smoke and apple cider vinegar.
Cook on high for 6 hours, or low for 8 to 10 hours.
Shred meat with a fork once done.