Ingredients

1 tbsp ground black pepper

1-2 tsp cayenne pepper

2 tbsp chili powder

2 tbsp ground cumin

2 tbsp dark brown sugar

1 tbsp dried oregano

4 tbsp paprika

2 tbsp salt

1 tbsp sugar

1 tbsp ground white pepper

6-8 pound bone-in pork shoulder

1/2 tsp liquid smoke

2 cups BBQ sauce

Directions

Mix all the spices together and massage into meat

Wrap meat tightly in double layer of plastic wrap

Refrigerate meat for at least 3 hours (can be as long as 3 days)

Unwrap and place in slow cooker

Add liquid smoke and 1/4 cup of water

Cook 8-10 hours on low until fork-tender

Transfer the meat to a cutting board and discard the liquid from the slow cooker

Shred the meat with two forks

Place the shredded meat back into the slow cooker and toss with 1 cup of BBQ sauce

Heat on low for 30-60 minutes until hot

Serve with additional BBQ sauce