SLOW ROASTED CAROLINA PULLED PORK

This is Amandas Aunt Junes recipe. It is really a great meal.
The slaw is a must for great BBQ. It must be a North Carolina thing because you don't see it (or at least I haven't) anywhere else.
I hope you enjoy.


SLOW ROASTED CAROLINA PULLED PORK

1 – 8 1/2 LB. PICNIC PORK SHOULDER (WITH BONE) BOSTON BUTT
1/4 CUP BETTER THAN BASIC BARBECUE RUB

PUT PICNIC PORK SHOULDER IN A LARGE ROASTING PAN. RUB ALL OVER WITH BETTER THAN BASIC BARBECUE RUB AND LET STAND AT ROOM TEMPERATURE FOR 1 HOUR.

PREHEAT OVEN TO 300 DEGREE AND INSERT A MEAT THERMOMETER INTO THICKEST PART OF ROAST. COVER PORK SHOULDER AND PAN SNUGLY WITH FOIL AND COOK UNTIL TEMPERATURE OF PORK REACHES 180 DEGREE ABOUT 5 HOURS.

REMOVE PORK FROM OVEN AND LET STAND UNTIL COOL ENOUGH TO HANDLE. RESERVE ANY PAN JUICES.

REMOVE AND DISCARD PORK SKIN. USING 2 LARGE FORKS, SHRED MEAT AND THEN TRANSFER PULLED PORK TO A LARGE POT. POUR RESERVED PAN JUICES INTO POT ALL OVER PULLED PORK.


BETTER THAN BASIC BARBECUE RUB

IN A SMALL BOWL, STIR TOGETHER
1/2 CUP SUGAR,
6 TBSP. KOSHER SALT,
1/4 CUP SWEET PAPRIKA,
2 TBS. HOT PAPRIKA,
2 TBS.CHILI POWER,
1 TBS. DRY MUSTARD,
1/2 TSP. CAYENNE AND
1/2 TSP. BLACK PEPPER

BLEND WELL. STORE IN A GLASS JAR UP FOR TO 6 MONTHS. ( I USE McCORMICK GRILL MATES PORK RUB).


BARBECUE SLAW

3/4 TSP. SALT,
1/4 TSP. RED PEPPER,
1 TSP. BLACK PEPPER,
6 1/2 TBSP. SUGAR,
2 LBS. CABBAGE (1 MED. HEAD),SHREDDED
1/4 C. KETCHUP,
3 TBSP. CIDER VINEGAR.

MIX TOGETHER SALT, RED PEPPER, BLACK PEPPER AND SUGAR. TOSS WITH THE CABBAGE. ADD KETCHUP AND VINEGAR AND TOSS AGAIN.