Chiqui's Pulled Pork

1- Boneless Pork Butt at least 5 pounds (These go on sale all the time for about $.89 a pound so get a big one and freeze it in portions after it is cooked. It reheats beautifully in the microwave!!)

Rinse and pat dry the meat. Take a very sharp knife and make about 10-15 slits in the fatty side of the meat and fill the slits with slivers of garlic.

In a small bowl combine the following dry ingredients:

1/4 cup brown sugar
1/2 - 1 tsp. Tony's seasoning (to your taste) (this is a Creole-based seasoned salt)
2 tsp. lemon-pepper
1/2 tsp. granulated garlic
2 Tbs. Colman's dry mustard powder
1-2 Tbs. liquid smoke

Mix well and rub all over the pork butt. Wrap meat in plastic wrap and refrigerate overnight. Early in the morning, place the meat on a rack (you can use a cookie cooling rack if you like) Fat side up and place in a large roasting pan. Pour 1 cup of water in the pan and loosely cover the roast with foil. Let roast sit out for two hours to come to room temperature.

Place in a 250°F oven and roast for at least 7 hours.......longer if the roast is larger....figure about one hour and fifteen min. (1:15) per pound. Uncover the roast for the last two hours. (No need to baste) Allow the meat to rest for about 30 min. after removing from the oven and then, while still warm, take two forks and "pull" the meat to form shreds. Place in another pan and top with a moderate amount of your favorite barbeque sauce. (I like good ole Kraft Hickory Smoked...or homemade sauce !! but you use whatever your favorite is!!)

The traditional way to serve this in on heated buns dressed with a good crispy coleslaw and sliced dill pickles. Enjoy!!

Robyn's Chipotle BBQ Sauce
 
1 Tbs. olive oil
1/2 cup onion, minced
2 Tbs. garlic, minced
1 cup ketchup
1/4 cup balsamic vinegar
2 Tbs. red wine vinegar
1/4 cup packed brown sugar
1/4 cup strong brewed coffee
8 oz. beer
2 Tbs. molasses
2 Tbs. tomato paste
2 Tbs. Creole mustard (or Dijon)
2 Tbs. Lea and Perrin's
1 chipotle pepper with 1 Tbs. of the adobo sauce (seeded) chopped
Few drops liquid smoke
Salt to taste

Heat olive oil in a saucepan. Sauté garlic and onion for a minute or two. Add all remaining ingred. and simmer 10 minutes. Enjoy!! Of course, if you prefer a hotter, spicier sauce you can add more Chipotles!!