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Beginner's Pulled Pork
America's Test Kitchen
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, plus extra as needed
(5 lb) boneless pork butt, trimmed and quartered
, plus extra for serving
Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 teaspoon salt in a bowl.
Using a fork, prick pork all over.
Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
Unwrap pork and place in slow cooker.
Spread barbecue sauce evenly over pork, cover, and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
Transfer pork to large bowl; let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
Season with salt, pepper, sugar, and vinegar to taste.
Toss shredded pork with 1 cup braising liquid; add more liquid as needed to keep meat moist.
Serve on buns with pickle chips and more barbecue sauce.
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