Pulled Pork

This recipe comes from Maria Benat of Port Orange, Florida, in the Thanksgiving 2010 issue of Penzeys catalog. We made this recipe with a much smaller pork shoulder (4#) than in the published recipe. We also used all ground spices rather than the whole spices listed. Finally, we prepared the dish in our slow cooker on low setting. We set it for the full eight hours.

Spice Rub:
2 tsp whole cumin seeds
2 tbsp kosher salt
1 tsp black peppercorns
1 tsp white peppercorns
1 tsp chili powder
1 tsp coriander seeds
1 tsp garlic salt
2 tbsp smoked paprika
1 tsp chipotle powder
2 tbsp oregano

1 pork shoulder, 10-12 lbs.
3-5 fresh garlic cloves, sliced thin

1 cup barbecue sauce (use your favorite, or use the one listed here);

1 cup tomato sauce
1-2 tbsp cider vinegar
1-2 tbsp honey
2 tsp BBQ spices (use a pre-made mix or mix your own)
1 tsp crushed brown mustard

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.

2. 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.

3. Now, there are two ways you can cook 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 degrees F. 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.

Serves 10-12.

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