2-1/2 lb. boneless pork shoulder butt, trimmed
1 Tbls. dark brown sugar
1/2 Tbls. smoked paprika
1/2 Tbls. medium chili powder (Penzeys)
1/2 t. salt
1 t. ground cumin
1/2 t. fresh ground black pepper
1/4 t. dry mustard
1/4 t. ground chipotle (or ancho) chili pepper
1/4 - 1/2 c. water
1/4 c. apple cider vinegar
2-1/2 Tbls. ketchup
3/4 c. apple cider vinegar
1/2 c. ketchup
3 Tbls. dark brown sugar
2 t. smoked paprika
1 t. chili powder
To prepare pork, combine next eight ingredients. Place pork in a crock pot and rub mixture evenly over pork. Let stand at room temperature for 1 hour. Pour a little water in the bottom of a crock pot.
Combine 1/4 c. cider vinegar and 2-1/2 Tbls. ketchup and pour over pork. Cover and cook on low about 8 hours, or until meats falls apart with a fork.
Remove pork and shred using 2 forks and place meat in a separate container or serving bowl. Discard most of the juices and fat; add a little back in with sauce for flavoring.
Sauce: In a small saucepan, combine the sauce ingredients and bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick.
Pour over pork and mix well.