Mean Chef's Pulled Pork
1 whole pork butt
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 (we used 1/2 cup)
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.
For sauce: Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.
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 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.
Pull pork into pieces, toss with sauce. Prepared the rub. Placed on the pork and seared all sides in a pan.

My notes: We put the rub on the pork (about 1/2 of the mixture...enough to generously cover the butt) and seared all the sides in a pan. Then we stuck the pork in the crock pot insert and put it in the frig overnight. In the morning I put the insert into the crock pot, added the sauce and turned on low. Gotta love the crock pot...the house smelled GREAT when I got home! The pork fell away from the bone and shredded easily. Seth ate it over bread with the sauce spooned over it (the sauce was a little too spicy for me).