Pulled Pork

The spice rub (clockwise from 12 noon):

1 tsp ground chipotle
1 tsp Keens mustard powder
1 tsp onion powder
1/2 tsp garlic powder
1 tsp hot smoked paprika
1 tbl sweet smoked paprika
1 tsp ground black pepper
1 tbl cumin
2 tbl kosher salt (centre)
3 tbl brown sugar (not pictured)

The smoked paprika is going to impart the barbecue pit flavour associated with this dish without your having to burn any actual wood in your kitchen. If you own a smoker - and you should because I own three - feel free to cook it there. Use hickoryfor smoke, mesquite will make the pork bitter.

Blend the sugar, salt and spices together and spread on a plate. Roll your pork butt around in the spice mix until all sides are thoroughly coated. Sounds like fun already doesn't it? The more your hands touch the rub, the more rub will be on your hands, so don't get all excited and start rubbing your butt. Just coat it, wrap the roast in cling wrap and refrigerate.

In the morning take the roast from the fridge and let stand on the counter until it is room temperature. A cold pork butt will not cook properly.

About six and a half hours before dinner, put your roast in a 275F oven.

Now it's time for the sauce.

4 cloves garlic, minced
1 white onion, minced
1 tbl olive oil or butter
1 cup catsup
2 tbl yellow mustard
1 tbl molasses
2 tbl brown sugar
2 tbl apple cider vinegar
1 tsp caynne
1 tsp smoked paprika

Saute the garlic, onion and olive oil in a saucepan over medium heat stirring for five minutes or until they turn golden. Add the spices and the wet ingredients and simmer for an hour on your lowest heat. Guard against burning. If it gets too thick loosen it up with a little water.

When the pork is done - you can tell it's done when the shoulder bone pulls out clean - remove from the oven, pour off the fat and shred with two forks. Toss with about 1/4 of the sauce and serve on hamburger buns. Spoon extra sauce over the top of the meat.

I like a scoop of cole slaw on my sandwich. And I suppose you'll want to try it that way, too. Okay, here's the slaw.

1 bag of precut cole claw
3/4 cup mayonaise
2 tsp grainy mustard
2 tbl apple cider vinegar
salt and pepper

In a large bowl place the wet ingredients with a pinch of salt and pepper and mix. Pour the cut slaw on top and toss. Let sit at least five minutes before serving.

Unlike some other "lesser" cuts of meat - flank steak and shank - pork should cuts remains wonderfully cheap. A $10 roast will feed ten people with some inexpensive sides. It ain't haute cuisine, but it sure does taste good and it's a darn easy way to feed a party.