1 whole pork butt
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.