Sini’s Pulled Pork
From my Mortgage Broker, Sini Brent

Sweet with the heat!
This recipe will feed 8 pretty easily.

Preptime: 15 minutes
Cook Time: 8 hours – NOT 24hrs.*

Use at least a 6 quart crock pot.
Prehead oven to 450° before you begin.

Ingredients:
Large pork shoulder or pork butt big enough to fill the crock pot, 3-5lb..

DRY RUB
1 cup brown sugar
2 TBLSP granulated garlic
2 TBLSP onion powder
1 Tsp sage
1 TBLSP black pepper
1 Tsp white pepper
3 TBLSP chili powder
2 TBLSP sea salt

Mix together & coat the un-fatted side & ends of the pork with thick layer…as much as it will hold.
Put in 450° oven for about 12- 15 minutes, just until it starts to caramelize.
Preheat crock on high while browning pork butt in oven.
After 12-15 mins, move the pork to the crock pot with the seasoned side down & fat layer up.
Cover the fated side with remaining dry rub and put the lid on crock.
Cook for 2 hrs on high…then switch to low, cook at LEAST 6 hours more.
This can cook all night on low too.

When ready to proceed (1-2hrs before serving):
Peel fat layer off & discard. Shred meat w/ 2 forks.

Now mix up the Sauce:

In pot on stove top…
2 c apple cider vinegar
3/4 c brown sugar
1/2 c molasses
3/4 c ketchup
1/2 tsp crushed red pepper

Bring to boil for about 2-3 mins then pour over shredded meat. Cook on low for another hour or so.

I serve this on a slider with Mayo and a layer of Coleslaw. Also great with a touch of clinatro.

*THIS SHOULD NOT BE AN OVER NIGHT SLOW COOK.
You will end up adding a pretty bad burnt sugar taste if you overcook any part of this.