Ingredients
1 teaspoon Chili Powder
1 teaspoon Light Brown Sugar
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
1/4 teaspoon Lemon Pepper Seasoning
1/2 teaspoon Dry Mustard
1/4 teaspoon Crushed Dry Thyme
1/8 teaspoon Ground Ginger
3 pound Boneless Pork Loin Roast, trimmed of all fat
1/2 cup Water
1/2 teaspoon Liquid Smoke
1 cup Ketchup
1 Small Yellow Onion, minced
2 Large Garlic Clove
2 tablespoons Light Brown Sugar
2 tablespoons Cider Vinegar
2 tablespoons Worcestershire Sauce
1 teaspoon Prepared Horseradish
1/4 teaspoon Ground Black Pepper
1/8 teaspoon Crushed Dried Rosemary
Preparation
In a small bowl, combine the dry rub ingredients. Rub into both sides of the pork roast.
Place a wire rack in the bottom of a 3 1/2-quart or larger crockery slow-cooker. Combine water and liquid smoke. Pour into slow-cooker. Place the pork roast on the wire rack. If necessary, cut pork into 2 pieces to fit. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
About 1 hour before serving, combine barbecue sauce ingredients in a medium saucepan. Place over medium-high heat. Bring to a simmer and cook, stirring occasionally, for 30 minutes.
Lift pork roast from slow-cooker and let stand for 20 minutes. Using tongs, remove metal rack and discard any pan drippings.
Shred and chop the pork roast. Return pork to slow-cooker and cover with sauce. Stir well to combine. If cooking on HIGH, change setting to LOW. Cover and cook for another 30 minutes.
