Low and Slow Pulled Pork

By PattiB

430 calories per serving
17g fat
19g carbohydrate
1g fat

Ingredients

• 1/2 cup sugar
• 1/4 cup kosher salt
• 1 Tbsp smoked paprika
• 1 Tbsp cayenne pepper
• 2 tsp ground cumin
• 1/2 tsp ground celery seed
• 1/2 tsp mustard powder
• 8 1/2 Lb bone-in Boston butt
• 10-12 hamburger buns
• Barbecue Sauce
• Vinegar Slaw, optional

Preparation

Step 1

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

Preheat oven to 275 degrees. Line a roasting pan with heavy-duty foil. Place the pork in the roasting pan, fat side up, and cook until tender, about 8-10 hours.

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

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