Pulled Pork

Pulled Pork
First Step:  Rubbing

2 T salt
2 T sugar
2 T brown sugar
2 T cumin
2 T chili powder
2 T black pepper
1 T cayenne pepper
1/4 c paprika
12 to 15 lbs pork shoulder

Mix ingredients until well blended.  Rinse pork and dry with paper towels.  Rub mix all over pork, getting in the folds of meat and fat.  Place in large disposable pan, cover with heavy foil and refrigerate overnight, but no more that 24 hours.

Second Step:  Cooking and Mopping

1 c cider vinegar
2 T salt
1 T brown sugar
1 t cayenne pepper
1 t red pepper flakes

Preheat oven to 215 degrees.  Place oven proof bowl of water in the bottom of oven (to keep moisture in during cooking.)  Place meat on center rack, uncovered.  Allow 1 - 1 1/2 hours of cooking per pound of meat.  During the last 2 to 3 hours of cooking, mix and baste the meat with the mop sauce a couple of times.  Shred meat and use with BBQ sauce or as filling for tacos or burritos.  The meat freezes and reheats well.


Tortillas

Cook 30 seconds per side on a dry, non-stick skillet or griddle medium heat.