Servings: 16 - 20
Total Time: 6 hours
- 5 pound boneless pork shoulder
- 1 1/2 tsp paprika
- 2 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 cup water
- 1 package sandwich buns
Combine all seasonings in a small bowl and rub evenly over roast.
Place meat in 6-quart crock pot.
Cover and cook on low for 6-8 hours or high for 4-5 hours, or until pork is very tender and pulls apart with a fork (145°F internal temperature).
Let pork rest for 10-15 minutes, then shred with two forks.
Serve on buns with barbeque sauce.
210 calories; 10 g fat; 3 g saturated fat; 95 mg cholesterol; 170 mg sodium; 1 g carbohydrate; 0 g fiber; 28 g protein