Barbecue Pulled Pork

Source: The Food Network Magazine

We have only made this in a Dutch oven, but the slow cooker method is below.  This is the best pulled pork recipe we have ever had!  It's good for sandwiches, but we also make tacos or burritos using this pork.  

1/4 cup packed dark brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon mustard powder
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper (or less or none)
Kosher salt and freshly ground black pepper
4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1/2 cup ketchup
1/4 cup apple cider vinegar
7 hamburger buns or potato rolls
Coleslaw and pickle slices, for serving

Step 1:  Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl.  Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours.

Step 2:  Preheat the oven to 350 degrees F.  Heat the vegetable oil in a large Dutch oven over medium heat.  Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove to a plate.

Step 3:  Add the onion, garlic, 1 teaspoon salt, and a few grinds of black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes.  Add the tomato paste and the remaining spice mixture; cook, stirring, 2 more minutes.  Stir in the chicken broth, ketchup, vinegar and 2 cups water.  Tear 1 bun into pieces and add to the pot.  Return the pork to the pot and bring to a simmer.

Step 4:  Cover the pot and transfer to the oven.  Cook until the pork is very tender, about 2 hours.  Uncover and continue cooking until the sauce thickens slightly, about 20 more minutes.  Shred the pork with 2 forks, tossing to coat in the sauce.  Serve on buns with coleslaw and pickles.

Slow Cooker Method:  Prepare as directed until the end of step 3, using only 1/2 onion and omitting the water.  Transfer to a 4- to 6-quart slow cooker; cover and cook on low for 7 hours.