Pulled Pork

Everyone has a recipe for pulled pork, but this rub is fantastic! The recipe came from somewhere online and I've looked for it since and haven't been able to find it. I feel bad I can't pay the original source credit. The recipe had an accompanying sauce, but why would I use that when I can buy Kansas City's own Gate's BBQ sauce at my local grocer? I've actually had this recipe since last summer. I've been holding out on you. Mostly because I haven't taken a decent picture of it yet. Finally today I decided to rip a picture off from our Memphis trip instead of waiting again until the next time we make this. I'm such a fraud. (Stephanie- you asked about nachos. Here's what I would do: I would layer the chips on the bottom, put the sauced pork on top of that, add cheese on top or queso dip (I have one I can post soon), and jalapeno slices (from the jar) on top of that. Stick them in the oven for 10 or 15 at 250 or 300. Oh that sounds delicious right now.)

The recipe makes a lot of rub, so you'll have enough to make this three or more times.

Pulled Pork

3-5 lbs pork butt
2 tbsp vegetable oil
2 cups dry rub
Gate's original bbq sauce (you can get this at hyvee)

dry rub:
1/4 c cumin
1/4 c brown sugar
1/2 paprika
1/4 cup chili powder
1 tbsp cayenne pepper
1/4 cup salt
1/4 cup black pepper, ground
1 tsp onion powder
1 tsp garlic

Pulled pork: Day 1. rub pork with dry rub. Place in a baking dish and cover with plastic. Refrigerate overnight or at least 8 hours. Day 2: remove the pork from the refrigerator and allow to rest at room temperature for an hour. (I always forget to do this.) Preheat oven to 325 degrees. Heat oil in a large frying pan and sear the pork on high heat on all sides ( a few minutes on each side). Place pork in a baking dish lined with foil. Cover with foil and bake for four hours. Remove from oven and remove fat and connective tissue and any bone. Shred the meat with forks. Pour desired amount of sauce over the pork and serve hot.