Servings: 12

3 lbs boneless pork shoulder 3 lbs boneless pork shoulder
1 tsp onion powder 1 tsp onion powder
1 tsp garlic powder 1 tsp garlic powder
1 tsp salt 1 tsp salt
½ tsp black pepper ½ tsp black pepper
½ tsp paprika ½ tsp paprika
½ tsp ground allspice ½ tsp ground allspice
½ tsp celery salt ½ tsp celery salt
½ tsp ground cloves ½ tsp ground cloves
½ tsp mustard powder ½ tsp mustard powder
½ cup water ½ cup water
 
For BBQ sauce: subheading: For BBQ sauce:
½ tsp ground allspice ½ tsp ground allspice
¼ cup prepared yellow mustard ¼ cup prepared yellow mustard
2 tsp hot sauce (Frank's red hot) 2 tsp hot sauce (Frank's red hot)
3 tbsp apple cider vinegar 3 tbsp apple cider vinegar
3 tbsp low sugar ketchup 3 tbsp low sugar ketchup
4 tbsp sugar or honey 4 tbsp sugar or honey

In small bowl, combine spices. Mix well.
Rub spice mix all over pork.
Add water to crock pot.
Place pork in and cover.
Cook high for 4 hours or 8 hours on low.
Remove meat from crock pot, leave behind juices.
Use two forks to shred pork.
For Sauce: subheading: For Sauce:
Skim solids and visible fat from top of liquid and discard.
Add all of sauce ingredients to liquid in crock pot, whisking until smooth.
Cover and cook on high about 10 minutes. Add meat to sauce and stir until coated.