Pulled Pork

For the Dry Rub:

• 1/4 cup (4 Tbsp) chili powder
• 2 Tbsp smoked paprika
• 2 Tbsp black pepper
• 2 Tbsp dry mustard
• 2 Tbsp Kosher salt
• 1 Tbsp ground cumin
• 1 Tbsp brown sugar
• 1 Tbsp Roasted garlic powder
• 1 Tbsp onion powder
• 2 Tbsp ancho Chile pepper powder

Instructions

• For the Dry Rub: Combine all ingredients in a large bowl and mix well. After blending the spices together, massage them into the meat, shake off any excess. Place the pork butt on a roasting rack inside a roasting pan with the fat cap side up.
• To Cook the Meat: Preheat the oven to 225 degrees F. Insert a remote digital thermometer into the fattest part of the roast but away from the bone. Roast uncovered so the outer crust will form a bark. Covering the roast causes the spices to become caked.
• After about half of your cooking time is complete, start basting the meat. I use a vinegar based sauce and I do that about once an hour until the meat is fully cooked.

Dressing

• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 tablespoon dark brown sugar
• 1 tablespoon red pepper flakes
• 1 tablespoon cracked black pepper
• 2 teaspoons salt

DIRECTIONS The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.