Low and Slow Pulled Pork

By mamacasma

Ingredients

• 1/2 cup sugar
• 1/4 cup kosher salt
• 1 Tablespoon smoked paprika
• 1 Tablespoon cayenne pepper
• 2 teaspoons ground cumin
• 1/2 teaspoon ground celery seed
• 1/2 teaspoon mustard powder
• 8 1/2-pound bone-in Boston butt
• 10 to 12 hamburger buns
• Barbecue sauce
• 1 1/2 cups ketchup
• 1/2 cup apple-cider vinegar
• 3 Tablespoons sugar
• 1 Tablespoon Worcestershire sauce
• 1 1/2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon cayenne powder
• 1/2 teaspoon liquid smoke

Preparation

Step 1

1. To make the dry rub, mix together the sugar, salt, paprika, cayenne pepper, cumin, celery seed and mustard powder. Reserve 4 tablespoons for serving later on. Generously rub the pork butt with the seasoning, then cover with plastic wrap. Refrigerate for at least 4 hours or up to 1 day in advance.

2. Preheat the oven to 275° F. Line a roasting pan with heavy-duty foil. Place the pork in the roasting pan, fat side up, and cook until tender, about 8 hours.

3. Once the meat is tender, remove it from the oven and let it rest 20 minutes before shredding.

4. Pile each bun with some pork, barbecue sauce and slaw, if desired. Serve with extra rub.

Barbeque Sauce (makes 2 cups)

Combine all the ingredients in a saucepan; simmer over medium-low heat for 10 minutes. The sauce can be stored for up to 2 weeks in a tightly sealed, refrigerated container.