¼ cup packed brown sugar
¼ cup sweet paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1½ teaspoons cayenne pepper
Salt and pepper
1 (5-pound) boneless pork butt roast, trimmed and quartered
1 cup barbecue sauce, plus extra for serving
8 whole wheat sandwich buns
Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne and ½ teaspoon salt in bowl.
Using fork, prick pork all over. Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours. Unwrap pork and place in slow cooker.
Spread barbecue sauce evenly over pork, cover, and cook until pork is tender, 9-11 hours on low (preferred) or 5-7 hours on high.
Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Season with salt, pepper and sugar to taste.
Return pork to slow cooker set on warm and stir to combine with braising liquid. Serve on buns with additional barbecue sauce, if desired.
Adapted from "Slow Cooker Revolution" by America's Test Kitchen (2013)