Combine the Chili Powder, Paprika, Garlic Powder, Brown Sugar, Salt and Pepper in a small bowl. Take 4T of the mixture and set aside in a separate bowl. Take the remainder of the spice mixture and rub the pork roast on all sides. Let the pork sit at room temperature for 10 minutes. Cut the red onion in half and slice up in big chunks. Put the onion in the slow cooker. Put the pork roast on top of the onions. Pour water in the Slow cooker until it is half way up the roast. Add the liquid smoke to the water. Put the slow cooker on high for 6 hours, turning the roast after 3 hours.
Once the roast is done, take it out of slow cooker, shred the meat and put in a large bowl. Strain the liquid from the slow cooker, discard the solids and keep the liquid. In a sauce pan on medium high heat, add the olive oil and the other half of the Red Onion (Finely Chopped). Cook until the onion is translucent, about 3 minutes. Add the Ketchup and 1 Cup of the reserved strained liquid from the slow cooker. Add in the reserved 4 tablespoons of the spice mixture. Stir and let simmer on medium for 10 minutes. Add half of the sauce to the pulled pork and put the rest in a bowl for extra sauce for the sandwiches.
Serve on a bun of your choice with the extra sauce for those who want it. Enjoy!
Makes 8 – 10 Sandwiches |