Southern Pulled Pork

Updated 11/9/2010 11:06 AM

1 tablespoon paprika

1 tablespoon salt

1 tablespoon pepper

1 tablespoon onion powder

1 tablespoon garlic powder

5 tablespoons brown sugar, divided

3 tablespoons steak seasoning or liquid smoke

1 bone-in pork butt (6-8 pounds)

cup cider vinegar

3 tablespoons brown sugar

Combine paprika, salt, pepper, onion powder, garlic powder, 2 tablespoons brown sugar and steak seasoning. Rub over pork butt, wrap in foil and refrigerate overnight.

To cook in oven: Heat oven to 300 degrees. Unwrap the roast and put in a shallow pan. Cover with foil and cook 4 to 5 hours.

To cook on a slow cooker: Unwrap roast and place in crock. Cook on high for 2 hours, then set to low for 6-8 hours.

Midway through either cooking process, combine the vinegar and 3 tablespoons brown sugar in a small bowl and pour over meat.

When done, remove pork to cutting board. Pour liquid into dish and place in freezer so fat congeals. Shred pork and cover to keep warm. When grease rises to top of the drained liquid, skim it off. Strain the liquid and pour 1 to 2 cups over pork. Serve on a bun and top with about cup Southern Coleslaw (see related recipe).

Serves 18 to 24.