(recipe via KitchenKonfidence.com)
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
- 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.