Pulled Pork

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

Molasses Barbecue 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

Wicker's Sloshing Sauce:
1 1/4 cups cider vinegar
1 teaspoon black pepper
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
4 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground cumin

Pig Pickin Sauce:
1 cup cider vinegar
1 tablespoon brown sugar
1 teaspoon salt, to taste
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper


For rub: mix all ingredients in a bowl.

For pork: Rub pork with rub.
Place in Plastic bag and refrigerate overnight.
Take out pork and re-rub.
Let sit at room temperature for 2 hours.
Roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
It will take 7-9 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.

Pull pork into pieces, toss with your choice of sauce.
Serve with extra sauce.

For Molasses Barbecue Sauce: Combine in non-reactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.

For Wicker's Sloshing Sauce: Combine all ingredients and cook for about ten minutes to dissolve spices.

For Pig Pickin Sauce: Whisk all ingredients together