This recipe for pulled pork is done in a slow cooker/crock pot, but first I like to sear the meat on the grill before it goes into the crock pot.
Dry Rub:
1/4 cup brown sugar
2 tbsp paprika
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp ground cumin
2 tbsp ground coriander
2 tbsp dried oregano
1 tbsp ground black pepper
1 tbsp salt
Braise liquid:
1 cup apple cider vinegar (or white vinegar will do)
1 bottle of beer
1/2 molasses
1/2 cup barbecue sauce (I use President's Choice Smokin' Stampede BBQ Sauce)
2 tbsp of the Dry Rub (recipe above)
4-6 pound pork butt or shoulder
2 cups of barbecue sauce, warmed
The night before:
Put the pork butt or shoulder into a glass 9x13x2 baking dish. Rub the pork generously all over with the dry rub, making sure to get all of the meat well covered. Cover with plastic wrap and refrigerate overnight.
In the morning:
Take the pork out of the fridge. Heat the grill to high heat.
While the grill is heating, whisk together the ingredients for the braising liquid. Pour into a crock pot and set heat to low.
When the grill is ready, sear the pork on high heat. Turn it over a few times to get all sides seared. This should take about 10 minutes. The goal is just to crisp the outside of the meat, not to cook it. :-)
When all sides are browned, transfer the meat to the slow cooker with the braising liquid. The liquid should not cover the meat, but should come up about halfway up the sides of the meat. If it's too close to the top of the meat, remove some of the liquid (or else it may overflow when the meat releases some juice as it cooks).
Put the lid on the slow cooker and let it cook on low heat for about 6-8 hours.
To serve:
Remove the pork from the slow cooker and let it rest on a platter while you dispose of the braising liquid. Then return the pork to the slow cooker.
Use two forks to pull apart the meat until it's as shredded as you like. I like to leave some large chunks among the smaller shreds.
Add the warmed barbecue sauce to the slow cooker and toss with the pork until it's well coated with sauce. Keep the lid on the slow cooker until you're ready to serve.
Serve pulled pork on buns with cole slaw.
