PULLED PORK BBQ

Steps:

• 1. For rub: Mix all ingredients in a bowl. (Except for the optional liquid smoke)
• 2. For sauce: Combine in nonreactive saucepan, bring all ingredients to boil and simmer until it reduces to 1 1/2 cups.
• 3. For pork: Score the fat side of the pork butt with a knife, and you can also poke holes in the pork to get the rub throughout the meat. Thoroughly rub pork with enough rub to fully coat it.
• 4. Place in Plastic bag and refrigerate overnight
• 5. Take out pork and re-rub. You will probably not use all the rub, just add enough to coat it again, and rub it in well. And if you prefer, you can also pour on some liquid smoke at this point. I prefer hickory but you can use whatever you'd like.
• 6. Let the pork sit at room temperature for 2 hours
• 7. Roast on rack uncovered in oven at 250-275 degrees until falling apart tender. I like to use a broil pan so the fat can run under the roast and it's not sitting in a lot of fat. You can also cook this for 10 hours on low in a crock pot. just placing aluminum foil balls in the bottom to keep the pork from sitting in the grease, and this would also be fabulous cooked in a smoker.
• 8. It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.
• 9. Pull pork into pieces, toss with sauce