5 lb. boneless pork shoulder (suggested: Boston butt)
1/4 to 1/2 c. coffee or water
whole wheat buns
Spice Rub:
1/4 c. brown sugar
2 t. cumin
2 t. chili powder
1 t. garlic powder
1 t. paprika
1 t. salt
1 t. pepper
Pour 1/4 to 1/2 cup coffee or water in the bottom of a crock pot. Combine spices to create a rub for your pork. Cut the 5 lb. boneless pork shoulder into 3 or 4 sections. Rub each pork section in the spice rub. Place in the crock pot for 6 to 8 hours on low heat. Drain liquid off the pork. Shred the pork with two forks. Put shredded meat back into the crock pot on low heat. Add 1 cup to 1 1/2 cups carolina bbq sauce over the meat. Stir to combine and heat on low for 1 more hour. Serve on whole wheat buns with carolina bbq sauce on the side.
Carolina bbq sauce is vinegar and mustard based. Kansas city bbq sauce is tomato and molasses based. You can use either type of bbq sauce over pulled pork. If you don't enjoy carolina bbq, stay tuned to the blog - I'm going to be making some kansas city bbq sauce soon!
Carolina BBQ Sauce:
1 c. white vinegar
1 c. Dijon mustard
1/4 to 1/2 c. brown sugar (depends on how sweet you want it)
2 t. cumin
2 t. chili powder
1 t. garlic powder
1 t. paprika
1 t. salt
1 t. pepper
Combine all ingredients in a saucepan. Heat over med- low heat for 15 to 20 minutes. Taste test for sweetness, add 1/4 cup at first and if you like it sweeter add another 1/4 cup. Let sauce cool before pouring into a glass container for storage.
xx.
val
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