4 pounds boneless pork shoulder or butt
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper
1 teaspoon smoked paprika
1 teaspoon black pepper
1/2 cup onion, chopped
1 tablespoon butter
1-2 tablespoons hickory liquid smoke
4 cups water
The Directions.
Put the meat into a large plastic zipper bag with brown sugar and all spices. Seal well and shake to coat. Then pour contents of bag into Bean Pot. If the meat is too big for the bag, then just put it into the Bean Pot and rub the seasoning all over it.
Top with chopped onion, butter, and liquid smoke. Pour in water.
Cover and cook on 250 for 4 hours, or until meat shreds easily with forks. Serve on toasted buns, on rice, or in large romaine lettuce leaves
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