Carolina Pulled Pork
1 whole pork butt
1/4 cup black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper
Pulled Pork Sauce:
3 cups chicken stock
1 cup dry white wine
1/4 cup apple cider vinegar
1/4 cup molasses
1/4 cup chopped plum tomatoes
3 tablespoons shallots, minced
2 tablespoons pitted dates, minced
1 tablespoon garlic, minced
For rub: mix all ingredients in a bowl. Rub pork with prepared rub. Place in
plastic bag and refrigerate overnight. Take out pork and apply rub again.
Let sit at room temperature for 2 hours. Roast on rack uncovered in oven at
250-275F until falling apart tender (about 7-8 hours). For sauce, combine
all ingredients in a nonreactive saucepan; bring to boil and simmer until it
reduces to 1 1/2 cups. Pull pork into pieces, and toss with some sauce.
Serve on rolls, tortillas, or alone with extra sauce on the side.