Jacques' Pulled Pork

1. 1

   In a 9x12 Lasagna Pan place pork shoulder fat side down and dress with white wine and small amount of oil.

2. 2

   Combine all rub ingredients (equal amounts). In total you need at least 8 Ounces (looks like a small plastic container from the grovery store).

3. 3

   Rub on tops and sides generously. Cover tightly with aluminum foil then bake in oven at 300 for 3 hours plus an additional 4 hours at 285. DO NOT OPEN TO CHECK ON IT!!!!

4. 4

   Once done allow to rest for at least 45 mins to an hour. Pull meat apart to desired texture (I like mine really chunky). Add Barbecue sauce of your choice and meat to crockpot. If eating immediately cook on high for 45 mins then to warm. If not warm on low for a lengthy time before serving.

5. 5

   Rubs - There are many different styles of rubs that vary from state to state. Some are sugar heavy others are not. I think the most important part of which ever kind you use is that all of the flavors need to be represented so be sure to use enough spice when building your rub.

6. 6

   BBQ Sauce - Another flavor builder that can vary on geographic location. You can make your own or use bottled dressing. What ever you choose be sure to taste what you put into your meat before hand as this is a chunk of the flavor so be sure!!

No additional tips available.