Ingredients

The following ingredients have 20 Servings
  • 2 tablespoons kosher salt
  • 1 tablespoon firmly packed light brown sugar
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground chipotle pepper
  • 1 teaspoon cumin
  • 7 to 8 pound (3.2 kg to 3.6 kg) bone-in pork shoulder, at room temperature
  • 1 batch Rhubarb BBQ Sauce

Instruction

  • Stir the salt, brown sugar, pepper, dry mustard, paprika, smoked paprika, chipotle pepper and cumin together in a small bowl. Use your hands to rub it into the meat, covering every surface.
  • Place seasoned pork in large slow-cooker (we use a 6 quart size) and add Rhubarb BBQ Sauce and turn the meat to coat. Leave meat fat side up.
  • Cover and set the slow-cooker on low for 8 hours. The meat is ready to serve, or you can refrigerate it overnight and skim off any excess fat that rises to the top, then reheat on top of stove or in microwave. Serve on buns, with corn tortillas and/or alongside some low FODMAP slaw.