There’s lot’s of things a Southerner likes; Lynyrd Skynyrd, NASCAR, fried chicken, sweet tea, and pork. Notice how many of those are foods? It’s not a coincidence. There’s just something amazing about Southern food. It may not be health food, but it’s sure delicious. And we really do have some great pork in the South. So it’s no surprise that Southern Living recently featured their favorite pulled pork sandwich. It’s not quite as good as our own, but it’ll do when you’re back home.

The Sauce

  • 1 cup ketchup
  • 1/3 cup apple cider vinegar
  • 1/4 cup firmly packed light brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons dark molasses
  • 2 teaspoons freshly ground pepper

Bring ketchup, 1 cup water, vinegar, brown sugar, onion powder, chili powder, tomato paste, molasses, and freshly ground pepper to a boil in a large saucepan over medium heat, stirring occasionally. Reduce heat to low; cover and cook, stirring occasionally, 25 minutes or until slightly thickened. Cool 10 minutes. Set aside.

The Pork

  • 1/4 cup kosher salt
  • 1/4 cup firmly packed dark brown sugar
  • 2 tablespoons plus 2 tsp. smoked paprika
  • 2 tablespoons granulated sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons freshly ground pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 5-ish pound bone-in pork butt roast

Mix all ingredients that are not pork. Preheat oven to 350°. Trim 1 (4- to 5-lb.) bone-in Boston butt pork roast. Rinse and pat dry. Sprinkle with 1/4 cup Smoky-Sweet BBQ Rub. Let stand at room temperature 30 minutes. Place pork in an aluminum foil-lined 13- x 9-inch pan. Bake 4 to 4 1/2 hours or until a meat thermometer registers 195° when inserted into thickest portion.

Let stand at least 15 minutes. This may not be enough time. The meat will still be hot. When shredding, whether by hand or with two forks, wearing gloves is recommended.

After shredding, mix with the sauce from above, and allow the flavors to mingle for 15 minutes. Then serve on a plain white bun; nothing fancy here.