Slow cooker pulled pork

Ingredients:
1 Tablespoon(s) black pepper
1 Teaspoon(s) - 2 teaspoons ground red (cayenne) pepper
2 Tablespoon(s) chili powder
2 Tablespoon(s) cumin
2 Tablespoon(s) dark brown sugar
1 Tablespoon(s) dried oregano
4 Tablespoon(s) paprika
2 Tablespoon(s) salt
1 Tablespoon(s) sugar
1 Tablespoon(s) white pepper
6 Pound(s) - 8 pounds pork shoulder
2 Cup(s) divided barbecue sauce

Directions:
Mix all spice rub ingredients in small bowl.

Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days.

Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.

Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.