It's All Delicious

Well, I'm not a born and bred Southerner, but I know one thing: no BBQ is complete without pulled pork.  It's the perfect party food.

 I'll be honest, when I first saw this on a menu I turned my nose up, but after tasting this soppy, sloppy delicious mess, I couldn't wait to make it.  BBQ pulled pork is on the "crowd favorite" list in my home.

It's easy and makes a hearty meal for the masses at a reasonable price. So break out your slow cooker, turn it on, and forget it. Roasting works well too, just cover it tightly, cook it all day or really slowly over night. You can't cook this too long, just think slow and low. If you don't feel like making your own BBQ sauce, just use your favorite from the supermarket.

Serves 6-8
Ingredients

3.5 lb. bone-in Boston butt        2 cloves of garlic, left whole
2-3 cups apple cider                 A few whole peppercorns
1 bottle of beer                       1 medium onion peeled and quartered
2 bay leaves                           Canola oil

Meat Rub

1 teaspoon each:                       Ω teaspoon each:
Cumin, smoked paprika,            White pepper, garlic powder
garlic powder, marjoram              Salt to taste

BBQ Sauce

Makes about 5 cups                                 Ω cup cider vinegar
1 28oz. can crushed or pureed tomatoes      Ω cup brown sugar
1 cup Worcestershire sauce                        1 6oz. can tomato paste
1 cup molasses                                       1 Tablespoon smoked paprika

Simmer the above ingredients in a medium-sized heavy saucepan on low until the sauce thickens, at least 2 hours. Sauce will keep in fridge for a few weeks.
For the pork: Season the roast with meat rub (above). Let marinate for at least 1 hour, or in a plastic bag refrigerated overnight.
Pour enough oil to coat the bottom of a large skillet. Brown pork on all sides over medium heat. Transfer pork to the slow cooker. Pour in the apple juice and beer; add peppercorns, bay, garlic cloves and onion. Cover, and let the slow cooking begin. Cook for 8 hours on low or 4 hours on high. Remove pork from slow cooker and discard the cooking liquid. Shred pork using two large forks, mix in BBQ sauce to taste, return to slow cooker and keep warm until ready to serve.