Sini's Pulled Pork

Ingredients

• Large pork shoulder or pork butt, big enough to fill the crock pot, 3-5 lbs.
• 1 cup brown sugar
• 2 tblsp granulated garlic
• 2 tblsp onion powder
• 1 tsp sage
• 1 tblsp black pepper
• 1 tsp white pepper
• 3 tblsp chili powder
• 2 tblsp sea salt
• 2 cups apple cider vinegar
• 3/4 cup brown sugar
• 1/2 cup molasses
• 3/4 cup ketchup
• 1/2 tsp crushed red pepper

Directions

1. 01

   Mix the dry rub together and coat the un-fatted side and ends of the pork with a thick layer, as much as it will hold.

2. 02

   Put in a 450° oven for about 12-15 minutes, just until it starts to caramelize.

3. 03

   Preheat the crock pot on high while browning the pork butt in the oven.

4. 04

   After 12-15 minutes, move the pork to the crock pot with the seasoned side down and fat layer up.

5. 05

   Cover the fatted side with the remaining dry rub and put the lid on the crock pot.

6. 06

   Cook for 2 hours on high, then switch to low and cook at least 6 hours more. This can cook all night on low too.

7. 07

   When ready to proceed (1-2 hours before serving), peel the fat layer off and discard. Shred the meat with 2 forks.

Notes

• In a pot on the stove top, combine the sauce ingredients and bring to a boil for about 2-3 minutes, then pour over the shredded meat. Cook on low for another hour or so.
• I serve this on a slider with mayo and a layer of coleslaw. Also great with a touch of cilantro.
• This should not be an overnight slow cook. You will end up adding a pretty bad burnt sugar taste if you overcook any part of this.