The Ultimate Pulled Pork
8-10 pound pork butt or shoulder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ancho chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup Tabasco sauce
1 quart water
2 tablespoons vegetable oil
1 quart of your favorite BBQ sauce
Preheat oven to 350°F.
For the spice rub, combine the cumin, coriander, ancho chili powder, smoke paprika, salt and pepper. Season pork well with spice prepared rub. Heat a large saute pan and add in vegetable oil, sear all sides of pork butt until browned. Transfer seared pork butt to a large roasting pan, add in water to go up half way on the pork butt add in hot sauce, cover tightly with foil and roast for 2-3 hours or until pork is fork tender. Remove from the oven and carefully lift pork butt out of the roasting pan, and keep warm.
Next, remove all the fat from the cooking juices and transfer to a sauce pan. Reduce this sauce down by half, setting aside. Carefully fork shred the cooked pork butt and place the meat into a bowl. Add in BBQ sauce to moisten to meat and if needed add in some of the reduced cooking liquid to add more flavor. Serve warm or refrigerate for later use.