Pulled Pork

• 1 ea. Whole pork butt
• (about 7#, bone in)
• Dried thyme
• Smoked paprika
• Salt
• Black pepper
• 1 C. Cider vinegar
• 2 C. Apple Cider

1. 1. Start this in the morning, as it needs to cook
2. all day. I dare you to resist pulling pieces
3. off the edges as it cooks throughout the day.
4. 2. Heavily season pork butt on all sides with
5. thyme, paprika, salt and pepper. Don't
6. worry, you won't overdo it.
7. 3. Place in a roasting pan with the fat side up.
8. Place into pre-heated 325u0b0 oven.
9. 4. Prepare Slaw. Reserve.
10. 5. Allow the pork to cook for about four hours.
11. Add cider and vinegar to pan.
12. 6. Check at this point. The pork must cook
13. until the boned pull gently out of the meat,
14. completely clean. Remember, the pulled
15. pork holds when done MUCH better than if
16. you try to push it at the end of the cooking.
17. 7. Return pork to the oven.
18. 8. When done, remove bones. If you are very
19. fat sensitive, you can pour off the rendered
20. fat floating on the juices in the pan. I don't,
21. but if you do, save it for making fried eggs.
22. 9. Using two forks, pull the pork into classic
23. pulled pork format. Mix well with the pan
24. juices.
25. 10. Put on a bun, top with slaw, chow down.

pork butt, thyme, paprika, salt, black pepper, vinegar, apple cider

Taken from www.epicurious.com/recipes/member/views/pulled-pork-51149111 (may not work)