Pulled Pork That Will Make You Want to Slap Yo Mama!

Pulled Pork That Will Make You Want to Slap Yo Mama!

1.5 cups white sugar
1/4 cup salt
2.5 tablespoons ground black pepper
3 tablespoons paprika
1 tablespoon cayenne (or more if you are spicy)
2 tablespoons garlic powder
Pour all of this into a plastic baggie and keep in a cool dark place.  This will last you through several recipes. 

The Pork

1 pork shoulder roast (boston blade or butt - doesn't matter)
I like to use a bone-in roast, because I prefer the meat right along the bone.  Boneless roasts work just fine though. I use the largest roast I can find that will still fit in my crock pot.
1 beer (dealer’s choice)
1 whole onion - chopped

Rub your pork liberally, on all sides, with pork rub.  Place in a large bowl (well covered) or bag and refrigerate 12-24 hours. Remove pork from fridge, place in crock pot with the onion.  Pour beer around roast.  The liquid should only come an inch or two up the sides of the roast. 

Cook for at least 12 hours.  If you have a smaller roast, it will be done before that.  Most roasts can cook a lot longer if you're leaving it overnight.  About an hour before you serve, open the lid of the crock pot and use a pair of tongs to slip the bone out. Drain out any excess liquid in the pot.  Use the tongs, or a pair of forks, to shred the meat.  If it doesn't shred easily, either force it with a knife or cook it longer until it submits.

At this point, you have a pot full of really succulent pork that you can serve at least 2 ways.  As carnitas, on a tortilla with some onions and cilantro.  Or with some bbq sauce as pulled pork.

For pork BBQ, after you shred the meat pour the sauce into the crock pot and let it cook for another 30-45 minutes.  Then serve on buns with cole slaw.

borrowed from Babycenter...