Summer Pulled Pork

• 6-1/2lb bone-in pork shoulder blade roast
• 3 T. Dijon-style mustard
• 1/3 c. packed dark brown sugar
• 3 T. kosher salt (*use only 1T if using slow cooker version)
• 2 T. smoked paprika
• 1 T. chili powder
• 1-1/2 t. freshly ground black pepper
• 1/2 t. garlic powder
• pickles
• onions

1. 1. Trim fat from pork, leaving fat cap about 1/4" thick. Pat dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on all sides. In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper, and garlic powder. Coat pork with spice mixture. Wrap tightly in plastic wrap. Place on a tray; chill 1 hour or overnight.
2. 2. Preheat oven to 325F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork; place on rack. Roast, uncovered, 4 hours. Wrap roast with a double thickness of foil; return to rack. Roast 2 hours more or until an instant-read thermometer inserted in meat registers at least 190F. Remove from oven. Let stand 30 minutes to 1 hour (this allows the "bark" or "crust" to soften). Unwrap. Using 2 forks, pull pork apart, removing any large pockets of fat. Serve with pickles, onion slices and desired sauce. Makes 20 servings.
3. SLOW COOKER DIRECTIONS: Prepare recipe through step 1 except reduce salt to 1T. Unwrap roast; place in a 6-qt. slow cooker. Cover; cook on low-heat setting 10 to 12 hours or on high-heat setting 5 to 6 hours (190F). Remove meat from cooker; strain cooking juices. When cool enough to handle, use 2 forks to pull pork apart, removing any large pockets of fat. Drizzle with cooking juices to reach desired moistness.
4. EACH SERVING: 146 cal., 5g. fat, 60mg. chol., 998mg. sodium, 4g. carb., 19g. protein

mustard, brown sugar, kosher salt, paprika, chili powder, ground black pepper, garlic, pickles, onions

Taken from www.epicurious.com/recipes/member/views/summer-pulled-pork-58387917 (may not work)