A flavorful and tender pulled pork recipe, perfect for sandwiches or served over rice.
Mix the black pepper, salt, cumin, cayenne, and paprika in a bowl.
Ensure the spices are well combined for an even rub.
Rub the spice mixture all over the pork roast.
For deeper flavor, let the pork marinate in the rub overnight in the refrigerator.
Place the sliced onion and bell pepper at the bottom of the slow cooker.
Arrange the vegetables evenly to create a bed for the pork.
Place the pork roast on top of the vegetables in the slow cooker.
Ensure the pork is centered for even cooking.
Mix the barbecue sauce and brown sugar in a bowl, then pour over the pork.
Stir the sauce well to dissolve the sugar completely.
Cover and cook on low for 8-10 hours, or until the pork is tender and easily shredded.
Check the pork occasionally to ensure it doesn't dry out.
Shred the pork using two forks and mix it with the sauce in the slow cooker.
Shred the pork directly in the slow cooker to retain all the juices.
Serve the pulled pork on buns or over cooked rice.
Garnish with fresh herbs or a side of coleslaw for added flavor.
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