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Low And Slow Pulled Pork
Start with the right cut of meat. Most barbecue restaurants use whole pork shoulders, but they’re rarely available in grocery stores. If you find a whole shoulder, use it. Otherwise, we recommend a Boston butt, which is half of the shoulder, the other half being the picnic shoulder. The first nationally branded barbecue sauces were likely based on a Kansas City-style sauce like the one included here--thick, tomatoey, and sweet, with just a hint of hot.
- For Rub: Stir together all rub ingredients (1 cup dark brown sugar, 1/2 cup granulated garlic, 1/2 cup kosher salt, 1/2 cup paprika, 2 Tbs granulated onion, 1 Tbs dry mustard, 1 Tbs Creole seasoning, 1 Tbs chili powder, 1 Tbs ground red pepper, 1 Tbs ground cumin, 1 Tbs pepper) in a bowl. Store in an airtight container. Set aside.
- For Sauce: Stir together all ingredients for the sauce (1 clove minced garlic, 3/4 cup cider vinegar, 1/2 cup ketchup, 1/4 cup Worcestershire, 1/4 cup chili sauce, 2 Tbs onion, 1 Tbs brown sugar, 1 Tbs lemon juice, 1/2 tsp dy mustard, dash of ground red pepper) in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes.
- Divide sauce into separate containers for basting and servings at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate any leftover table sauce.