Pulled Pork

By cmschnettler

Ingredients

• Cup barbecue sauce (your favorite, or use the easy recipe below):
• 1 pork shoulder, 10-12 lbs.
• 3-5 fresh garlic cloves sliced thin
• 1 Cup tomato sauce
• 1-2 TB. cider vinegar
• 1-2 TB. honey
• 2 tsp. BBQ 3000
• 1 tsp. CRUSHED BROWN MUSTARD
• Spice Rub:
• 2 tsp. WHOLE CUMIN SEEDS
• 2 TB. KOSHER FLAKE SALT
• 2 tsp. EUROPEAN STYLE PEPPERCORNS (equal parts BLACK and WHITE PEPPERCORNS)
• 1 tsp. CHILI POWDER
• 1 tsp. WHOLE CORIANDER SEEDS
• 1 tsp. GARLIC SALT
• 2 * 2 TB. SMOKED SPANISH PAPRIKA
• 1 * 1 tsp. GROUND CHIPOTLE
• 2 * 2 TB. OREGANO

Details

Servings 10
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

In a spice grinder combine all of the SPICES and grind them to your desired consistency. If you do not have a spice grinder you can use a mortar and pestle or even a zip-top bag and a rolling pin. Or you may substitute ground spices for the whole spices.

Stab slits into the pork, and slide a sliver of fresh garlic inside the slit (3-4 on each side). Take your rub and rub it all over the meat be sure to get into the slits and rub each side generously.

Now, there are 2 ways you can do this: You can smoke the pork if you have a smoker, OR you can place it in the oven and cook for 10-12 hours at 225°. Maria cooks the pork at least 24 hours at around 170°, but we are uncomfortable under 225°, at which temperature we found the pork pulled perfectly and was fabulous. When it comes out it will fall apart. Save some of the juices (draining the fat off) to add to your pork once it's all pulled and ready to serve. This helps keep it nice and moist. Maria writes, "I do not add a lot of BBQ sauce to my pork because I want people to enjoy the flavor of the pork itself."