3 tbsp smoked paprika
1 tbsp garlic powder
1/4 cup brown sugar
1 tbsp chili powder
3 tbsp coarse salt
1 tbsp dried thyme
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Favorite BBQ Sauce – I used PC Pulled Pork Cooking Sauce with some water to thin it out a bit (all based on preferences)
Small slider buns – I love PC Mini Ciabatta Burger Pre-Sliced Buns
Mix the spices and herb together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Pour the beer at the bottom of the roasting pan and place the pork on the rack the pan. Bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170°F.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
*If you are to make this a day ahead, you can use your Crock Pot to heat it up that day. Cook the pork in the oven as directed, and shred. Place the pork in a Ziploc bag or container and place in the fridge (up to 2 days). The day of, place the meat in your crock pot and pour the sauce, along with a bit of water, on top. Cook on high for 2-3 hours. Just make sure your plug works! 🙂 Plate as directed below.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the bun, and top with the cold slaw.