1/4 cup salt
1/4 cup packed brown sugar
3 Tbsp. garlic powder
2 Tbsp. chili powder
4 tsp. cayenne pepper
2 tsp. ground cumin
1 chipotle pepper, finely minced
3 Tbsp. vegetable oil
1 8-9 lb. pork shoulder
3 cups pineapple juice.
In a small mixing bowl, combine the salt, brown sugar, garlic powder, chili powder, 2 tsp of the cayenne pepper, the cumin, the chipotle, and the vegetable oil.
Trim any excess fat from the pork shoulder. Rub the spice mixture on the pork shoulder.
Wrap the pork shoulder in plastic wrap, place in a large bowl and refrigerate for 8 hours.
Unwrap the pork, and place into a slow cooker with 1 1/2 cups of the pineapple juice. Cook on high for 5-6 hours, until the internal temperature of the pork reaches 190° F.
Remove the pork from the slow cooker and let it rest for 30 minutes. Discard the cooking liquid
Using 2 forks, shred the pork, discarding the bone and excess fat.
Return the pork to the slow cooker with the remaining 1 1/2 pineapple juice and 2 tsp. cayenne pepper. Cook on low for 1-2 hours.
Notes: This is a good, easy recipe for pulled pork. It is not an authentic Carolina pulled pork, but it does provide a juicy and flavorful pulled pork for sandwiches, enchiladas, tacos, or just to eat as is.