-
1
In a small bowl mix together the smoked paprika, brown sugar, chili powder, ground cumin, black pepper and salt to create the spice rub.
-
2
Partly cut through the pork, fat cap down, then thickly butterfly slightly to help ensure the spice rub is able to penetrate throughout the pork shoulder.
-
3
Rub thoroughly all over with the spice rub.
-
4
Make sure to get it into every nook and cranny.
-
5
Then fold the pork back together into it's original shape before it was cut.
-
6
Place into a large zipper bag (or suitable container), refrigerate overnight.
-
7
If using a container be sure to cover the pork tightly with plastic wrap so it won't dry out.
-
8
Line the bottom of a slow cooker/Crockpot with the slices of bacon.
-
9
We like to use maple smoked bacon.
-
10
Place the pork shoulder into the slow cooker, packing down as far as possible, fat cap facing up, and add the chicken stock.
-
11
Cook at LOW setting for 8 to 10 hours.
-
12
DO NOT USE HIGH SETTING.
-
13
Slow and low only.
-
14
If making in advance you can transfer the pork and cooking liquid into a large bowl and refrigerate for up to 2 to 3 days.
-
15
When ready to serve, remove any solidified fat and re-heat in a dutch oven over low heat until heated through and continue with the recipe.
-
16
Lift the pork out and onto a baking sheet.
-
17
When cool enough to handle shred, discarding excess fat.
-
18
Transfer the liquid in the slow cooker through a strainer into a medium saucepan.
-
19
Allow to settle and skim off as much fat as possible with a ladle or large spoon.
-
20
Turn heat to medium-high and bring to the boil, reduce until the remaining liquid is about 1 cup, about 30 minutes.
-
21
Add the cider vinegar, ketchup and brown sugar, simmer for 2 minutes and remove from heat.
-
22
Stir in the liquid smoke.
-
23
Spoon about 1 1/4 cups of the sauce over the pulled pork and let stand to absorb, about 10 minutes.
-
24
Taste, adjust seasoning with salt and pepper.
-
25
Serve on buns or bread with the sauce on the side.
