Slow-Cooker Dry Rub Pulled Pork

A 6-7 pound pork butt is a lot of pork, but I like to freeze pulled pork in small batches.  Nothing better than week-night pulled pork nachos! The dry rub seasoning is mild enough that the pork can be used in a variety of recipes.

Ingredients:

1 6-7 ounce pork shoulder roast, or Boston butt

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

Directions:

• Combine dry rub ingredients
• Pat roast dry with paper towels, and rub with seasoning.
• Place roast fat side up in a large crockpot.
• Cover and cook on high for 4 hours. Reduce heat to low and cook 4 more hours
• Remove roast and let rest for 45 minutes
• Discard bone, fat and tissue.  Shred meat
• Serve with barbecue sauce if desired.