Pulled Pork

Combine dry ingredients and mix thoroughly.

• brown sugar 1/4 cup
• kosher salt 1 tablespoon
• paprika 2 teaspoons
• smoked paprika 1 teaspoon
• garlic granules 1 teaspoon
• onion granules 1 teaspoon
• ground cumin 1 teaspoon

yields

dry rub 1/3 cup

Combine wet ingredients and mix thoroughly.

• ketchup 1 cup
• apple cider vinegar 1/3 cup
• brown sugar 1/4 cup
• ground mustard 4 tsp

yields

sauce 1 1/2 cups

Trim excess fat from the pork butt. Cut into chunks no thicker than 1 inch and put into a large bowl.

• pork butt 4 - 5 pounds

Mix the dry rub into the meat, coating it evenly.

• pork butt 4 - 5 pounds
• dry rub 1/3 cup

yields

pork pieces 4 - 5 pounds

marinated

Heat a dutch oven to medium heat.

Heat an oven to 300°F.

Sear several pieces of the pork at a time until the edges begin to caramelize, taking care not to burn the dry rub. Add more oil between batches as necessary. Use a tablespoon of oil for each batch.

• pork pieces 4 - 5 pounds

  marinated
• olive oil 4 - 5 tablespoons

Once all of the pieces have been seared, add them back into the dutch oven and pour in the cider until it covers the meat. Cover the dutch oven, place it into the oven and let it do its magic for 3 hours.

• apple cider 16 ounces

After three hours have passed, remove the lid and let it continue to cook for another hour or two until the meat shreds easily with a fork.

Removing the dutch oven from the oven when the pork shreds easily and put the pork pieces in a large bowl.

To the dutch oven and the pan drippings, add the sauce and bring to a boil.

• sauce 1 1/2 cups

When the sauce comes to a boil, reduce to a simmer for 5 minutes to allow it to thicken.

Shred the pork pieces.

Add 1/3 of the sauce to the shredded pork and mix thoroughly.