Pulled Pork

I Decided a little while ago, that i had been alive way too long to have never tried my hand at creating a really swell pulled pork recipe. So for my brothers birthday dinner I set out to make Pulled pork sandwiches.
For the Sandwiches, i just toasted up a roll and piled them high with this delightfully tender pork, Cherry Habenero BBQ Sauce, and a scoop of Apple and Fennel Slaw.



The Pork itself proved to be extremely simple, all you really need is time. I started with a pork shoulder with the bone in.



And a good dry rub:

3 T Garlic Powder
1 T Onion Powder
4T Paprika
1/4 C Brown sugar
2 T Ground mustard
2T Cayenne pepper
2T Kosher Salt
2 tsp fresh ground black pepper



Coat the pork shoulder completely in the dry rub and cover with plastic wrap. Refrigerate for 24 hours.



After 24 hours add a little over half of a 12oz Beer ( a stout or amber ale works best) and 3 tsp of Liquid smoke. If you are going to be making BBQ sauce as well, go ahead and throw in:

6 oz of dried Cherries
1 quartered yellow onion
3 gloves of garlic.



Cover with Foil and cook at 250 degrees for 5 hours....low and slow...mmmmmm
After five hours raise the heat to 400, remove the foil, and give it about 15 more minutes



let it cool slightly and then remove the pork shoulder from the pan. At this point it will be so very tender that you should have no problem pulling the meat apart with a couple of forks....or spoons....or you can just look at it and it may fall apart.



And there you have it! pulled porky-y goodness! i want some now......