RECIPE: Slow Cook Pork Rolls

(recipe via KitchenKonfidence.com)

INGREDIENTS

1/4 cup paprika

2 tablespoons kosher salt

2 tablespoons coarsely ground black pepper

1 tablespoon garlic powder

1 tablespoon dry mustard (preferably freshly ground)

6 pounds largely boneless country-style pork ribs (Boston butt, pork shoulder or picnic ham will also work)

1/2 cup hickory bottled smoke

Toasted buns, for serving

BBQ sauce, for serving

Pickled Red Onions, for serving

METHOD

- Combine paprika, kosher salt, black pepper, garlic powder and dry mustard in a small bowl, whisking to combine. Measure out a heaping 1/4 cup of rub and save remainder in an airtight container. This makes enough rub for 2 batches of pulled pork.

-Cut pork into 3-inch chunks (precision is not needed here). Sprinkle each chunk of pork with the rub, coating each side. Pour bottled smoke into the bottom of a large slow cooker, then add chunks of rubbed pork.

-Cover and cook on low from 10 to 12 hours until the pork shreds very easily. Using a slotted spook, scoop the pork from the juices at the bottom.* Shred pork and discard any bones.

-To serve, pile pork high on a toasted bun. Slather with BBQ sauce and top with sliced of Pickled Red Onion.