This is our favorite Barbecue Pulled Pork recipe. It’s just the right amount of spice, sweet, and sour. Perfect for potlucks, parties and picnics. We just made a batch last Sunday for a gathering following Micah’s baptism.
6lb Pork Roast
3 tablespoons coarsely ground black pepper
3 tablespoons dark brown sugar, packed
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Lea & Perrins’ Worcestershire Sauce
1 tablespoon coarse salt
2 tablespoons vegetable oil
Top with Cattlemen’s BBQ sauce, and cole slaw.
Mix rub ingredients together. Rub evenly over the roast. Heat a cast iron skilled, then add 1 tablespoon of vegetable oil. Sear the rubbed pork on all sides, then place in a Crockpot. Mix all mop ingredients until well blended. Pour mop over the roast and let cook on “LOW” for at least 12 hours or until pork shreds away from itself. Serve on nice, crusty rolls (we like Amoroso’s). Top with Cattlemen’s BBQ Sauce to taste (use sparingly to enhance flavor, not mask it – the pork is GREAT even by itself). Serves 24.