Rinse the pork shoulder and pat dry. Create a dry rub with paprika, dark brown sugar, salt and pepper, and rub into meat. Place pork shoulder in crock-pot. Pour BBQ sauce over meat. Cook on LOW for 8-10 hours, until tender. Remove the pork, and using 2 forks, shred the meat on a plate. Put the shredded meat BACK in the crock-pot for another 30 minutes. Serve over hamburger bun.
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Thanks to manifest from St. Louis, MO for submitting this recipe.