Pulled Pork

Pulled pork, like brisket and ribs, is beyond easy to make. 

I had a huge shoulder of pork, probably around 12 lbs.  At 8 in the morning, I rubbed the pork down with a combination of spices that I had in the pantry that  I used for ribs.  Made a huge batch and at 8 am in the morning it was a helluva lot easier to use what I had.  Here is the mixture:

4 T cumin
3T sugar
4 T kosher salt
1T pepper
3 T paprika

I covered the bottom of a huge baking pan (like the one I use for a turkey) and placed the pork shoulder on top.  Rubbed it down with the mixture.  Set is in the oven at 250.  I let this cook until about 330 pm.  The temperature should be around 170 - 190 internally when finished.  At 330 the pork was done so I turned down the oven to 140 and let it sit in there until dinner at 6pm.  I put the thermometer in and it literally slid through.

At 530, I took the pork out and Jessica cut and pulled the entire pork and put it in a big bowl.  Each time we'd throw a handful in, we'd toss a little bit of white vinegar over the top and toss.  Not a lot but just enough to give it a kick.

Served this with a bowl of barbecue sauce, cole slaw and some hamburger buns and we were good to go.

Needless to say, I had plenty left over!