1 boneless pork roast (shoulder, picnic or leg) 2 1/2 – 4lbs
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon black pepper
Half teaspoon ground red pepper
1 medium onion, thinly sliced
1 medium green capsicum, cut into strips
1 bottle barbecue sauce – approx 530ml.
1/2 cup packed light brown sugar.
Trim excess fat from pork. Combine salt, cumin, paprika, black pepper and red pepper in small bowl; rub over roast.
Place onion and capsicum in slow cooker, add pork. Combine sauce & brown sugar in bowl. Pour over meat. Cover and cook on LOW for 8 – 10 hours.
Transfer roast to a cutting board and pull the pork into coarse shreds using 2 forks.
Serve over rice or in a bun.