Barbecued Pork Shoulder

3 3/4 lb. Boneless Pork Shoulder trimmed of fat

Rub for Pork:
1 T. Splenda
1/4 tsp. Splenda Brown sugar blend
1/4 tsp. paprika'
1/4 tsp. salt
1/2 T. Mustard powder

Barbecue sauce:
3 1/2 c. tomatoes puree'd put through sieve to catch seeds
1 T. Splenda Brown sugar
1/2 T. Franks Red Hot sauce
1 T. Paprika
3 Garlic cloves minced
dash of cayenne or red pepper
1/2 tsp. Ground black pepper
2 T. Worstershire Sauce
1/4 tsp. Hickory liquid smoke or more for taste

Rub pork shoulder and let sit for several hours or overnight to marinade. Place in a sprayed crock pot and let cook 6-8 hours on low. Prepare the barbecue sauce and cook over low heat until thickened. Add the sauce the last couple hours and reserve some of the sauce for later when you serve, on the side. season with more salt or hot sauce if wanted. Can be served as is or on buns reducing portions to one half cup.

Serving Size: Makes 15 4 oz. servings

Number of Servings: 15

Recipe submitted by SparkPeople user BUSLADY58.