Asian Pulled Pork

• 6-8lb. Pork shoulder (Boston Butt)
• Rub:
• 4tbsp. paprika
• 2tbsp. kosher salt
• 4tsp. coriander
• 4tsp. chinese five spice blend
• 2tsp. ground ginger
• 1/2tsp. allspice
• 2tsp. cumin
• 1/2tsp. cayenne
• Marinade:
• 1/2cup black glutinous rice wine
• 1/2cup hoisin sauce
• 1/4cup soy sauce
• 3 cloves minced garlic
• 1tbsp. minced ginger
• 2tbsp. honey
• Blend until smooth.
• Finishing sauce:
• 1cup BBQ sauce (tomato paste, sugar vinegar, worchestershire sauce)
• 1/4cup hoisin sauce
• 2tbsp. molasses

1. Inject pork with marinade. Let set over night covered in fridge. Roast/smoke pork 8-10 hrs. until tender, keep grill at 220-225F. Use apple wood chips for smoking if possible.
2. When done, internal temp. 160F. let rest 1/2hr. Shred meat with large fork.
3. Place meat in Crockpot on low. Add finishing sauce, mix well. Serve when heated as sandwiches or alone with slaw.

pork shoulder, rub, paprika, kosher salt, coriander, chinese five spice blend, ground ginger, allspice, cumin, cayenne, marinade, black glutinous rice wine, hoisin sauce, soy sauce, garlic, ginger, honey, sauce, bbq sauce, hoisin sauce, molasses

Taken from www.epicurious.com/recipes/member/views/asian-pulled-pork-50101209 (may not work)