The Southern Barbecue Dry Rub in Joy of Cooking is so easy to put together; there is no reason to pay a high price for a commercially blended rub. The original recipe calls for brown sugar, which I don’t use. It’s good without it, but add it if you want a bit of sweetness. I have used this rub on pork country ribs with good results. I decided to try it with a pork shoulder roast.
A pork shoulder roast is best cooked at a low temperature for a long time. This can be done in the oven or, even better, in a barbecue. I decided to try it in my slow cooker since I was going to be gone for most of the day.
I followed Rick Rodgers’ suggestion in The Slow Cooker Ready & Waiting Cookbookand used a collapsible vegetable steamer in the slow cooker to elevate the roast above the liquid. The roast turned out quite tasty.
We had the roast with corn and a salad. You could also shred the pork, add your favorite barbecue sauce and make pulled pork sandwiches. Yum!
Slow Cooker “Barbecued” Pork Shoulder Roast and Southern Barbecue Dry Rub
(Southern Barbecue Dry Rub adapted from a recipe in Joy of Cooking)
(print the recipe)
Southern Barbecue Dry Rub
- ¼ cup sweet smoked paprika (pimenton de la vera)
- 2 tablespoons chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 2 tablespoons salt
- 2 tablespoons ground pepper
- 2 tablespoons brown sugar (optional)
- ½ cup water