Okay kids here is my recipe for pulled pork it takes some time but it is so worth it. You will need:
One Pork Butt (shoulder) bone in and skin on, patted dry (about ten pounds)
The Dry Rub
1 cup cocoa powder (yes, chocolate)
1 Tbl sweet paprika
1 Tbl smoked paprika
1 tsp celery salt
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper, ground
1 tsp salt
mix all ingredients together
The Vinegar Sauce
2 cups good cider vinegar
1 1/4 cup water
1/2 cup pomegranate molasses, substitute ketchup in need be
1 Tbl Asian chili paste, sriracha (optional)
1/4 cup brown sugar
5 tsp salt
1 Tbl red chili flake
1 tsp black pepper
1 tsp white pepper
Whisk together all ingredients in a medium saucepan over low heat and bring to a simmer. Remove from heat and let cool.
Pickled Red Onions (optional, but delicious)
1 medium red onion halved and cut into thin slices
1 habanero seeded and finely diced, where gloves for this!
1/2 cup white vinegar or palm vinegar
1/2 tsp oregano
1/2 tsp salt
Mix all ingredients together in an airtight container and allow to pickle in the fridge for 24 hours.
For the Pork
Rub the pork all over with the dry rub and then wrap in plastic and refrigerate for 8-10 hours.
When the pork is done marinating take it out of the fridge and let it get to room temp for half an hour or so and then place, skin side up, in a large lidded dutch over or braising pan. Pour in one 12 oz can Dr. pepper and one bottle of beer, I prefer an ale but a lager works as well. Preheat the oven to 225 degrees. Place the dutch oven in the middle of the oven and cook for 12-14 hours. You know it's done when the meat easily comes off with a fork.
When the meat is done cooking remove from the pan and place it in a large metal bowl to cool. as soon as the meat is cool enough to handle remove the skin and the bone and as much fat as possible. Now you can do the next part with two forks, but it's a lot more fun to use your hands. Shred all of the meat picking out bits of fat and any hard bits. Lick your fingers.
Now pour the vinegar sauce over the meat and work it in till the meat is nice and moist. Place in containers and freeze or refrigerate. It tastes better after a few days but it's pretty good right away.
Place on buns with some pickled red onion and make some new friends.
