Pulled Pork

While selecting items for our registry, Danny really wanted a slow cooker. I was a little bit hesitant because I've never used one before, but I also wanted to include his items on it as well (after all, it was our wedding registry).
He ended finding this great recipe from the metro, and it turned out so delicious! This is going into our meal rotation for sure! Here is our version, based on the one provided the metro.

Ingredients:

• 1 lb pork loin (they suggested a 2 lb boneless pork shoulder roast with excess fat removed)
• 2 tbs prepared mustard
• 1/2 of an onion thinly sliced
• 3/4 cup maple barbecue sauce
• 4 buns

Dry Rub:

• 1 tbs each granulated sugar and paprika
• 1-1/2 tsp each brown sugar, ground cumin, and black pepper
• 1/2 tsp salt

Method:

1. Spread mustard over pork
2. Make the dry rub by combining all the ingredients in a bowl, and then pat evenly over the pork
3. Put the pork loin in the slow cooker, top with onions, and cover with barbecue sauce
4. Cook, covered, on low for 7.5 hours or until very tender
5. Transfer the pork to a cutting board to cool slightly, and shred using two forks
6. Cool, then cover and put in refrigerator
7. Put the cooking liquid in a tall bowl and refrigerate so that the fat will solidify and float to the top
8. Remove the fat and transfer the liquid to a saucepan
9. Bring liquid to a boil and cook to thicken it
10. Add the meat to the sauce and stir until well blended
11. Serve on buns

Yummy!!!!!