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1
To make rub, combine all ingredients in a large bowl. Mix well with a fork. Reserve 1/4 cup of the rub to use in the barbecue sauce.
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2
To make sauce, combine all ingredients in a large Mason jar, stirring well. Cover with tight-fitting lid and give it one more good shake. Place in refrigerator overnight.
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3
Place pork rub in a large casserole dish.
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4
Using a fork, pierce the pork several times all over.
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5
Rub the spice blend into the pork, covering all surfaces.
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6
Wrap rubbed pork tightly in plastic and refrigerate 8 hours or overnight.
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7
At cooking time, unwrap the pork and place in a slow-cooker.
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8
Pour 1 cup of the Barbecue Sauce on the pork, covering all surfaces.
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9
Cover and cook until tender, 9 to 11 hours on Low or 5 to 7 hours on High.
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10
Transfer pork to a large, deep, wide casserole dish and cool for 15 to 20 minutes.
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11
Using two large forks, shred the pork into bite-size pieces, discarding excess fat. Cover to keep warm.
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12
Skim any fat from the liquid in the pot. Transfer 2 to 3 tablespoons to a bowl and stir in the remaining barbecue sauce.
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13
Stir well and add more of the braising liquid if you prefer a thinner sauce.
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14
Warm buns in the oven at 400 degrees, turning over once, just until slightly toasty.
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15
Pile pulled pork onto buns, top with some of the Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
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16
For the slaw: In a large bowl, whisk together vinegar, oil, brown sugar, garlic, salt and pepper.
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17
Add cabbage, carrots, cucumber and parsley, mixing well.
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18
Allow to sit, loosely covered with plastic, for about 30 minutes.
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19
Toss once before serving, adjusting seasonings, if desired.
