SPICY PULLED PORK

By Beefman-2

THIS IS A BIT ON THE SPICY SIDE

Ingredients

• 5 LB PORK SHOULDER
• 2 CUP BURGUNDY WINE
• RUB BEEFMANN 1/2 CUP
• 1 CUP BROWN SUGAR
• 1/2 CUP CANE SUGAR
• 1/2 CUP GARLIC SALT
• 1/2 CUP ONION SALT
• 1/2 CUP CELERY SALT
• 1/2 CUP PAPRIKA
• 1/2 CUP GROUND MUSTARD
• 1/2 CUP BLACK PEPPER
• 1/2 CUP LEMON PEPPER
• 1/4 CUP CHILI POWDER
• 1/4 CUP ANCHO CHILI PEPPER
• 1/4 CUP CALIF. CHILE PEPPER
• 1/4 CUP MSG
• 2 TBSP CUMIN
• 2 TBSP CORIANDER
• 2 TBSP GINGER, GROUND
• 1 TBSP ALL SPICE
• 1 TBSP CINNAMON

Preparation

Step 1

TRIM MEAT OF EXCESSIVE FAT, MIX RUB AND COAT ROAST, PLACE INTO CONTAINER LET STAND IN FRIDGE OVER NIGHT REMOVE AND PLACE IN CROCK POT ADD IN WINE COOK ON LOW 8 HOURS.. PULL AND PLACE ON DISH,, SHRED , SERVE ON HAMBURGER BUNS WITH BBQ SAUCE