4 LBS. Pork Shoulder (also known as Pork Butt)
½ Cup Apple Cider Vinegar
1 ½ Cup Chicken Broth
¼ Cup Brown Sugar
1 TBS Worcestershire Sauce
1 Large Dice Onion
2 TSP Minced Garlic (2 Cloves)
1 TSP Vegetable Oil
1 TBS Prepare Yellow Mustard
6 TBS Spice Spice Baby’s Texas Two Step rub
1. Trim the Pork Shoulder of excess fat. (it will still be fatty-make sure you get all the big areas of fat and remove them). Rub the pork all-over with the Texas Two Step. Be generous, use all the spice that is called for. (this can be done a day in advance).
2. Add the ingredients to the slow cooker in the following order:
Oil, onions, pork shoulder, garlic, brown sugar, remaining liquids
3. Set the slow cooker to a high temperature for 20 minutes, then lower the temperature to 225 and cook for at least 6 hours. The pork should easily pull away with a fork You may need to cook it for up to 8 hours.
This is a very easy version of a pulled pork BBQ. It can be done well in advance or while you are at work. You may want to sauce the BBQ at the end-but I like it just the way it is. If you have never had authentic Texas BBQ this is a great introduction to that flavor profile. I designed Texas Two Step after a visit to Austin Texas with my wife and became obsessed with re-creating an authentic Texas flavor with a dry rub.