Barbecue Pulled Pork

(Serve on Rolls)
(Earl Dowdle - website)

Note:  Excellent pork rub.  Use on 10 to 12-pound boneless pork butt or shoulder.

Pork Rub:

2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons black pepper
1 1/2 teaspoons dry mustard
1 1/2 teaspoons cumin

Mix together salt, garlic powder, black pepper, dry mustard, and cumin.  Store in plastic bag until ready to use.  This amount of rub will coat a 10 to 12 pound pork roast.

To make pork roast:  Apply pork rub to 10 to 12 pound roast.  Fold foil over meat and seal tightly.  Refrigerate 4 to 6 hours or over night.  Place foil-wrapped roast in baking pan.  Slow roast pork in 270 degree oven for 8 hours.  Remove meat from pan and shred with knife and fork.  Add as much barbecue sauce (recipe follows) as desired, saving some aside for use as needed.  Mixture may be reheated at this point in 350 degree oven and served on rolls

Barbecue Sauce:

1/4 pound bacon
1 yellow onion, finely chopped
2 tablespoons minced garlic
1 quart of ketchup
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
2 tablespoons prepared mustard
2 tablespoons molasses
1 1/2 teaspoons hot sauce
1 1/2 teaspoons ground cumin
3/4 teaspoon liquid smoke

To make Barbecue Sauce:  Cut bacon into 1-inch pieces and fry in large saucepan until crispy.  Add onion and garlic and sauté until tender.  Add all the remaining ingredients, except pork.  Simmer for 30 minutes.