(1) 4-6 lb bone-in pork butt
1 Tbsp Garlic, Granulated
2 Tbsp Paprika, Smoked Sweet
2 tsp Kosher Salt
1 tsp Black Pepper, Find Ground
1/2 tsp Sage, Rubbed
1/2 tsp Ginger Powder
1/2 tsp Cumin Ground
1 tsp Yellow Mustard, Ground
1 Tbsp brown sugar
1/2 Cup Red Apple Balsamic Vinegar
1/2 Cup Champagne White Wine Vinegar
1 Cup water
Mix all dry ingredients together in a small bowl to make a dry rub. Trim the excess fat from the meat, and rub spice blend on the pork butt, fully coating all sides.
In a slow cooker, pour in both types of vinegar, with the water. Place your seasoned pork butt into the slow cooker, cover and turn on low heat. Let the meat cook 8 hours or more, until the meat is so tender that it is falling apart.
Remove the meat from the slow cooker and place on a large plate or platter. Remove the bone from the meat. Using two forks, pull apart the pork and return shredded meat to the slow cooker. Don’t forget to set the slow cooker to the “keep warm” setting, to keep the bbq warm (duh) until ready for serving.
Serve warm pulled pork on buns, topped with your favorite coleslaw recipe (like this Red Cabbage and Apple Slaw), mustard and pickles.