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Easy and delicious, our pulled pork is fall-apart tender and mouthwateringly moist.
- 1 5-pound boneless pork butt (shoulder)
- 1 1/2 teaspoons smoked paprika
- 2 teaspoons black pepper
- 1 teaspoon cayenne
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup water
- Soft sandwich buns, for serving
- Barbecue sauce, for serving
Combine all the seasonings in a small bowl and rub evenly over the roast. Place the meat in a 6-quart slow cooker. Add water. Cover and cook on low for 6 to 8 hours or high for 4 to 5 hours or until the pork is very tender.
Remove the pork to a large cutting board or platter and let rest for 10 to 15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.
Recipe reprinted by permission of National Pork Board. All rights reserved.
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