Pulled Pork with Rhubarb Red Wine BBQ Sauce

Okay - ready for round 2 of the glorious Rhubarb Red Wine BBQ Sauce?  This time, I made it for my parents over Memorial Day weekend in NJ with pulled pork and a traditional mustard-based coleslaw.  I mean, nothing welcomes summer like a down-home southern dish north of the Mason-Dixon line.  Well that, or a Snooki sighting but we just can't have it all, can we?

Anyway, the pulled pork turned out better than the beef brisket I made a few weeks earlier.  This is definitely a direct result of my parents far-superior cooking facilities and supplies; and perhaps getting minutely better at navigating the vast world of barbeque.


Pulled Pork with Rhubarb Red Wine BBQ Sauce

5 lb bone-in pork shoulder
1 tbsp salt
1 tbsp pepper
1/4 tsp cumin
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp cayenne
1 tbsp sugar
3 tbsp vegetable oil
1 large onion, peeled and sliced into 1-inch rings
1 cup of water

Grill; crock pot

Toss the pork shoulder in the salt, pepper, cumin, paprika, chili powder, cayenne, and sugar.  Let the pork marinate in the spices at room temperature for at least 30 minutes.

Fire up the grill.  Grill the pork and onions for 12 minutes, turning frequently.  Remove the pork and place in a crock pot.  Chop the onions and place on top of the pork.  Cover with the water.  Cover the crock pot and cook the pork on the low setting for 8 hours.

The crock pot it all its glory.

By the time the 8 hours is up, the pork should be falling off the bone.  Remove the pork from the crock pot and set it on a carving board.

Remove the layer of fat from the pork.  Shred the pork with a fork (oh, rhyming).  Try not to eat it all before you drench in the Rhubarb Red Wine BBQ Sauce.  Serve on hamburger buns.