Southern Barbeque

From: D
Ingredients:

• 1 1/2 teaspoon smoked paprika
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 cup + 1 cup brown sugar
• 1 cup pineapple juice
• 5-10 pound boston butt (pork shoulder) roast
• 4 cups apple cider vinegar
• 2 cups ketchup
• 6 ounces Worcestershire sauce
• 10 ounces yellow mustard
• 6 ounces texas pete hot sauce
• cooking spray

Directions:

1. Grease slow cooker with cooking spray.  Pour pineapple juice into slow cooker.
2. In a bowl, whisk together paprika, black pepper, cayenne pepper, thyme, garlic powder, salt and 1/4 cup brown sugar.
3. Rub boston butt with paprika mixture and place in slow cooker.  Cover and cook on low 10-12 hours.
4. Meanwhile, whisk together vinegar, ketchup, 1 cup brown sugar, Worcestershire sauce, mustard and hot sauce.  (Store in recycled juice bottle.)
5. Shred or chop pork, removing fatty portions, and return to slow cooker.  Stir in 1 cup barbeque sauce, cover and cook on low additional hour if desired or serve immediately with additional barbeque sauce.