Spicy BBQ Pulled Pork
Adapted from: The Joy of Cooking
Makes enough rub for 4lbs of Pork
1/4 Cup Cumin
1/4 Cup Packed Brown Sugar
1/2 Cup Sweet or Hot Paprika
1/4 Cup Chili Powder
1 tsp ground mace - I Substituted Cayenne and used more like a TBS
1/4 Cup salt
1/4 Cup Black Pepper
1 TBS Garlic Powder
Mix Together and store in an Airtight Container
1 Boneless Boston Butt or Pork Shoulder Roast (about 4 pounds)
I used a smaller roast and just saved the extra rub for next time!
1/2 Cup White Vinegar
1/2 Cup Apple Cider Vinegar
1/2 Cup Brown Sugar
1 tsp Cayenne
2 tsps Crushed Red Pepper Flakes
Salt and Pepper to taste (about a tsp of each)
1 bottle of your favorite BBQ Sauce
For the Pork:
Mix Dry Rub Ingredients together. Trim excess fat from the pork roast, place into a glass dish, and thoroughly coat with spice rub. Refrigerate overnight.
The next morning, spray Crockpot with PAM and place roast gently into the bottom. Put lid on and cook on low for 8-10 hrs. Shred (removing any large bits of fat that you come across). Mix with BBQ Sauce (recipe below) and serve on Potato Rolls. Enjoy the best pork sandwich of your life! NOTE: The ACTUAL directions call for Pan Searing it on all sides, then covering it with foil and roasting it in the oven at 325 for 3 1/2 - 4 hrs. I did it Crockpot- style so I could let it cook while I was at work. It turned out fantastic so why would I do it any other way?!!
For the BBQ:
Mix all ingredients except the last one in a saucepan and heat over medium heat until sugar dissolves. Add Bottle of your favorite BBQ Sauce and mix thoroughly. Serve over Pulled Pork.