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Pulled Pork made easey - Crockpot Kookin' -- yeeahhh!!

Posted 08-14-2008 at 11:38 PM by Tom

The key is Stubs BBQ sauce and make sure the cut is a Boston Butt Pork Shoulder (5-7 lbs is the best size). Then you lay the pork fat side up and add about 1/4 of the way up in Stub's and then to the halfway mark with water.

Then in a bowl, make a mixture of brown sugar, cinnamon, curry, celery salt, onion salt, garlic salt, chili powder, cayenne, cumin, and some fresh cracked pepper.

The amounts of each are about equal accept for a bit extra brown sugar, and don't overdue...
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