Pulled Pork

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   1. Start this in the morning, as it needs to cook

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   all day. I dare you to resist pulling pieces

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   off the edges as it cooks throughout the day.

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   2. Heavily season pork butt on all sides with

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   thyme, paprika, salt and pepper. Don't

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   worry, you won't overdo it.

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   3. Place in a roasting pan with the fat side up.

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   Place into pre-heated 325u00b0 oven.

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   4. Prepare Slaw. Reserve.

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    5. Allow the pork to cook for about four hours.

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    Add cider and vinegar to pan.

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    6. Check at this point. The pork must cook

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    until the boned pull gently out of the meat,

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    completely clean. Remember, the pulled

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    pork holds when done MUCH better than if

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    you try to push it at the end of the cooking.

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    7. Return pork to the oven.

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    8. When done, remove bones. If you are very

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    fat sensitive, you can pour off the rendered

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    fat floating on the juices in the pan. I don't,

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    but if you do, save it for making fried eggs.

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    9. Using two forks, pull the pork into classic

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    pulled pork format. Mix well with the pan

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    juices.

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    10. Put on a bun, top with slaw, chow down.

No additional tips available.