Low Country Pulled Pork

Preparation

Preheat oven to 350 degrees

1. For the spice rub, combine the cumin, coriander, ancho chili powder, smoked paprika, salt and pepper. Season pork well with spice prepared rub.

2. Heat a large sauté pan and add in vegetable oil.  Sear all sides of pork butt making sure your stove top ventilates to an outside vent (this process of searing will create some strong aromas).

3. Transfer seared pork butt to a large roasting pan, add in water to go up half way on the pork butt.  Add in hot sauce, cover tightly with foil and roast for 2-3 hours or until pork is fork tender.

4. Remove from the oven and carefully lift pork butt out of the roasting pan, keep warm. Remove all the fat from the cooking juices and transfer to a sauce pan and reduce down by half.

5. Carefully fork shred the cooked pork butt and place the meat into a bowl. Add in BBQ sauce to moisten to meat and if needed add in some of the reduced cooking liquid to add more flavor.

6. You might need to add more cooking liquid the next day to keep the meat moist.