Slow-cooked pulled pork speaks for itself. This is the recipe from George Brown's BBQ class:
10 lb Pork Butt or Shoulder
RUB:
1 cup Smoked Paprika
1/4 cup Sweet Dried Chili Powder
1/4 cup Sugar
1/4 cup Kosher Salt
2 Tbsp Black Pepper
1 Tbsp Cayenne Pepper
1 tbsp Garlic Powder
1 Tbsp Onion Powder
BBQ Sauce:
1 small Onion, brunoise
4 cloves Crushed Garlic
2 Dried Red Chilies
1 Red Pepper, brunoise
Veg Oil
2 cups Heinz Chili Sauce
1 cup Ketchup
1/2 cup Sugar
1/2 cup Prepared Mustard
1/4 cup Cider Vinegar
90 ml Bourbon (Jack Daniel's)
1 pc Star Anise
Salt
Sauce Preparation:
1) In a medium-sized sauce pot on medium heat, sweat off the onions, garlic, chilies, and red pepper until soft. Do not caramelize.
2) Add whiskey and reduce by half. Be careful not to flambe.
3) Add sugar, and stir until dissolved.
4) Add remaining ingredients and simmer until desired consistency.
5) Puree with an immersion blender, or in a food processor until smooth. Adjust seasoning.
Method to cook pork:
1) Dry pork butts/ shoulder of excess purge and blood.
2) Remove outer skin if not done already, but keep on as much fat as possible.
3) Coat dried pork butts with rub. A marinate of several hours is better, but not essential.
4) Preheat oven or smoker to 285F. If using a BBQ, have one side burner on with lid cracked open using a rock or brick.
5)
Smoker Method: Place on a rack and slow smoke for 6 to 8 hours.
Oven Method: Place pork in a large cast iron pan with as much sauce as possible, cover with aluminum foil lightly and cook in oven for 5 to 6 hours. Baste frequently.
BBQ Method: Place on indirect heat, on opposite side, and cook for 6 hours. Baste frequently.
6) In all cases remove meat when tender and falling apart. Reserve cooking sauce or drippings and use as a mop or side sauce.