Good one This one is a keeper for when winter hits here
Thanks

Rusty wrote:
> Crockpot Pulled Pork
>
> In the winter it's difficult to BBQ outside, but you can still have a
> delicious substitute indoors. Just slow cook a pork butt (also called
> pork shoulder) in your crockpot and make pulled pork.
>
> Here's how:
>
> 4-lb bone in pork butt (also called pork shoulder)
> 2 Tbs yellow mustard
> 2 Tbs of your favorite BBQ Rub
>
> Coat a 4-lb pork shoulder with yellow mustard and then coat with your
> favorite dry BBQ rub. Don't add any liquid to the crockpot. The pork
> butt will create several cups of its own broth.
> Use a meat thermometer and cook the pork until it reaches 205-F center
> internal temperature. This ensures that the pork will be tender.
> Another way of telling if the pork butt is done is when the bone comes
> out easily when gently pulled with tongs. Cooking a 4-lb pork butt
> will take about 4 to 6 hours, covered, on high, in the crockpot.
>
> You can use a Kitchenaid stand mixer to pull the pork. Just place the
> pork, cut into 2 or 3 inch sized chunks, in the mixer and run at
> medium speed using the mixing paddle. After about 30-seconds you will
> have perfectly pulled pork. Add some of the pork broth from the
> crockpot to add flavor and a little moisture to the pulled pork as
> it's mixing.
>
> Serve on buns with your favorite BBQ sauce and coleslaw.
>
>
> Here's my homemade BBQ rub. It's my adaptation of Ray Lampe's Big Time
> BBQ Rub.
>
> 1/2 cup kosher salt
> 1/2 cup turbinado sugar (substitute more brown sugar if you can't find
> turbinado)
> 1/4 cup firmly packed brown sugar
> 1 tablespoon granulated garlic
> 1 tablespoon granulated onion
> 2 tablespoons paprika
> 2 tablespoons chili powder
> 2 tablespoons freshly ground pepper (reduce amount to 1/2 tsp for a
> milder rub)
> 2 teaspoons cayenne pepper (reduce amount to 1/4 tsp for a milder rub)
> 1 tablespoon dried basil
> 1 tablespoon ground cumin
> 1 teaspoon ground nutmeg
> 1/2 teaspoon ground cinnamon
> 1/4 teaspoon ground cloves
>
> Combine ingredients in bowl, mix well. Rub a tablespoon or two on
> pork, chicken or beef before cooking.
>
> Makes about 2-cups. Store unused rub in an airtight container.
>
>
> Here's my favorite homemade Hickory flavor BBQ sauce:
>
> 1 Cup Ketchup
> 1 Tablespoon prepared Yellow Mustard
> 6 Tablespoons Worcestershire Sauce
> 3 Tablespoons Distilled White Vinegar
> 4 teaspoons Hickory Flavor Liquid Smoke
> 1/2 Cup Brown Sugar
> 1 Tablespoon Granulated White Sugar
> 1 teaspoon Table Salt
> 1/4 teaspoon Louisiana style Red Pepper Hot Sauce
> 4 Tablespoons Butter
> 3 Tablespoons Yellow Onion, finely minced
>
> Combine all ingredients in a 2-qt sauce pan. Mix well.
> Simmer over very low heat for 15-minutes, stirring occasionally. Store
> unused sauce in fridge.