Yummy Piggy Goodness

My first submission for the Carnival of the Recipes:

This takes time, so it's almost a weekend thing, but well worth the wait. Can be made with a nice beef brisket if you don't want to eat pork... I realize my southern friends are probably issuing death threats on my head for daring to make the sacred pig in a crock pot, but actually, it comes out the same and you don't have to go out in the cold and check the fire every 30 minutes.

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Blasphemous NC barbecue (a.k.a. Crock-Pot Piggy)

Time: 8 hours + overnight, largely unattended

Rub:
4 tablespoons paprika
4 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons cracked black pepper
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons ground coriander (or any coriander-containing premade rub that doesn't have a lot of salt)
1 tablespoon cayenne pepper
½ tablespoon Cinnamon
½ tablespoon Pumpkin Pie Spice
1 teaspoon allspice
1 tablespoon cayenne pepper
(makes close to enough for 2 roasts, store in a Ziploc sandwich baggie)

1 pork butt roast, 5 to 6 pounds

1 ½ cups apple cider (unfiltered)

1 small lemon, juiced ( ½ -3/4 cup of juice)

Barbecue sauce (sometimes called Dip):
1 cup white vinegar
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper flakes (may substitute cayenne, but as written is damn near close to Bullock’s sauce)
1 tablespoon Tabasco sauce
Salt and freshly cracked black pepper to taste.

Whisk ingredients together in a bowl. Drizzle into meat.

Covered, leftover sauce will keep about 2 months.

Yield: About 2 cups.

Directions:

1. Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Put Boston butt roast in crock pot, apply spice rub to pork butt with your hands, covering meat entirely one side at a time, turning roast until entirely coated, wiping any spilled rub up from the bottom of the pot and using it to coat subsequent sides of the roast. Roast should end up fat side UP.

2. Add Cider and Lemon Juice to crock pot, being careful not to wash spice rub off of the top of the roast.

3. Cover with lid and cook on high 4 hours. Turn meat. Cook 4 more hours. Turn meat again (if possible) and turn power to low. Leave crockpot on over night.

4. Let cook on low 10-12 hours (including overnight) (meat is done by this time, but the longer it sits, the more fat is melted (improves texture)). Turn off crock pot, and let meat sit, covered, about 45 minutes because otherwise it is TOO HOT to handle.

5. Pour meat and liquid into a LARGE bowl with a colander to separate meat from juice. Be sure to remove the bone(s) at this time.

6. Dump meat and fat bits from colander into another LARGE bowl. “Pull” the meat (shred between 2 large forks) until in bite size shreds.

7. Make up barbecue sauce. Mix in with meat, serve or let stand in refrigerator. Tastes even better later !

Yield: 10 to 12 servings, if you’re lucky.