- 2 tablespoons chili powder
- 1 tablespoon onion powder
- 1 ½ teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon curry powder
- Pinch of cayenne pepper
- 5 pounds boneless pork butt or shoulder
In a small bowl, mix the chili powder, onion powder, garlic powder, salt, curry powder, pepper, and cayenne. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight.
Place pork in a crock pot with 1/2 inch of water in bottom of pot. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Mix with your favorite BBQ sauce and enjoy!