1 whole pork butt

Pork Rub:

1/4 cup black pepper

1/4 cup paprika

1/4 cup turbinado sugar

2 tablespoons salt

2 teaspoons dry mustard

1 teaspoon cayenne pepper

Pulled Pork Sauce:

3 cups chicken stock

1 cup dry white wine

1/4 cup apple cider vinegar

1/4 cup molasses

1/4 cup chopped plum tomatoes

3 tablespoons shallots, minced

2 tablespoons pitted dates, minced

1 tablespoon garlic, minced

For rub: mix all ingredients in a bowl. Rub pork with prepared rub.

Place in plastic bag and refrigerate overnight.

Take out pork and apply rub again.

Let sit at room temperature for 2 hours.

Roast on rack uncovered in oven at 250−275F until falling apart tender (about 7−8 hours).

For sauce, combine all ingredients in a nonreactive saucepan; bring to boil and simmer until it reduces to 1 1/2 cups.

Pull pork into pieces, and toss with some sauce.

Serve on rolls, tortillas, or alone with extra sauce on the side.