Porc effiloché à la mijoteuse (à la bière brune)

Ingrédients

• 3 tablespoons smoked paprika
• 2 tablespoons brown sugar (packed)
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• Salt + pepper to taste
• 5.5 lbs bone-in pork roast ((pork shoulder or Boston Butt))
• 12 ounces dark beer
• 2 teaspoons liquid smoke
• Guava BBQ Sauce ((or your favorite bbq sauce))

Préparation

1. 1

   In a bowl, mix together the paprika, brown sugar, garlic powder, onion powder, oregano, cumin, and salt + pepper to taste. Set aside.

2. 2

   Poke holes in the roast with a knife. Place the roast in the ceramic dish of the slow cooker. Pour in the beer and the liquid smoke. Rub the spice mix over the pork roast and cover the ceramic dish with the lid.

3. 3

   Cook the pork roast in the slow cooker on LOW for 8 hours, or until fork-tender. Slow cooker times will vary so I'd recommend you check the manufacturer's instructions for your slow cooker.

4. 4

   Once done cooking, remove the bone using tongs. Drain the liquid from the ceramic bowl and save 1 cup of the liquid.

5. 5

   Using two forks, pull apart the meat into shreds, removing the fatty pieces (unless you like it, you can leave it in), and taste/adjust seasoning as needed.

6. 6

   After shredding the pork, add the cup of liquid back into the ceramic dish and cook on LOW for another 30 minutes. This will result in deliciously moist and tender pulled pork. Serve and enjoy!

7. 7

   If you plan on adding BBQ sauce to the pulled pork, you can toss the pork in the BBQ sauce in the ceramic dish and leave it on the warm setting until ready to serve.