This recipe results in succulent, flavorful meat that no one will believe is low fat. It's a great recipe to throw together in the morning and have ready to eat for dinner. It can be served on big buns for a meal or mini slider buns for a party. Versatile and delicious!
1/2 to 3/4 cup 14-spice dry rub mix (for recipe, go to www.TheYummyLife.com/recipes/69)
1 (12-oz.) bottle dark beer
3-5 tablespoons cornstarch
barbecue sauce (for recipe, go to www.TheYummyLife.com/recipes/71)
Remove as much fat as possible from pork roast. Cut roast into 3-4" pieces. Pour dry spice rub into shallow dish. Roll each piece of pork in spice rub, covering all sides. Place pork in slow cooker. Add beer. Cook on low 8-12 hours, or on high for 6-10 hours. When done, pork will easily flake apart with a fork. Remove pork from slow cooker and shred with 2 forks. Strain broth through fine wire mesh strainer. Remove fat with grease separator or spoon. Return broth to slow cooker or saucepan on stovetop. To thicken broth, measure 1 tablespoon cornstarch per 1 cup of liquid. In small bowl, whisk together a slurry with equal parts of the cornstarch and water. Slowly whisk slurry into hot broth. Heat until thickened. Combine shredded pork and thickened broth in slow cooker on high; heat through. Taste and add salt, if needed. Serve on buns, plain or with barbecue sauce. ALTERNATIVE METHOD: Mix barbecue sauce with cooked, shredded pork in slow cooker in place of thickened broth. Heat through on high.