I am a huge fan of pulled pork. In this recipe, I replaced the brown sugar, used in a typical rub, with allspice and cloves for sweetness. The result is delicious sweet and spicy pork. Be warned: the rub is SPICY. If you don't like a lot of heat, reduce or eliminate the cayenne for a milder flavor. The barbeque sauce is optional. The shredded pork in its juices has enough flavor on its own. Rub the pork the night before, put it in the slow cooker in the morning, and come home to an awesome dinner! I served this with creamy apple slaw and raw carrots.

Adapted from crumblycookie.net.

Serves 8.

Ingredients
Rub
1 Tbsp freshly ground black pepper
1-2 tsp ground cayenne pepper (optional)
2 Tbsp chili powder
2 Tbsp allspice
1 Tbsp dried oregano
4 Tbsp smoked paprika
2 Tbsp sea salt
1 Tbsp ground cloves
1 Tbsp ground white pepper

Other
1 4-lb boneless pork shoulder roast (rub will cover 8 lbs of roast, use bone-in or boneless, shoulder or butt roast)
1/4 cup water
1/2 tsp liquid smoke
2 cups paleo barbeque sauce

Preparation
Remove any string netting 
after roast is cooked.

1. Combine all rub ingredients in a medium bowl.
2. Place pork roast on a sheet of plastic wrap that's been rolled out onto a flat surface, but is still attached to the roll and cutter.
   NOTE: I left the string netting on my roast to hold it together. It is easy to remove once the pork is cooked.
3. With your hands, massage the rub into all parts of the roast.
4. Roll the plastic wrap tightly over the roast and cut wrap from the roll.
5. Apply a second layer of plastic wrap.
6. Refrigerate overnight for best flavor. You can try as little as 3 hours or as much as 3 days. The longer you marinate, the stronger the flavor.
7. To cook, unwrap the roast and place it in a crockpot. Mix liquid smoke with 1/4 cup of water and add it to the crockpot. 
8. Cook on low for 8-10 hours or until meat pulls apart easily with two forks.
   NOTE: Larger roasts will need more cooking time to become tender. I started cooking my 4 lb roast at 5:45 a.m. and it was perfectly tender and shreddable at 4:00 p.m.
9. If needed, cut string from roast and discard. Without removing roast from crockpot, shred pork with two forks.
10. To serve, spoon pulled pork onto plate. Top with paleo barbeque sauce, if desired. Serve with creamy apple slaw.

Source:
http://www.paleotable.com/2011/01/crockpot-pulled-pork.html 

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