Chili-Rubbed Pulled BBQ Pork

• 1/4 cup chili powder
• 1/4 cup salt
• 2 Tbsp. ground cumin
• 2 Tbsp. garlic powder
• 2 Tbsp. onion powder
• 4 tsp. black pepper
• 1 Tbsp. paprika
• 2 tsp. cayenne pepper
• bone-in pork blade roasts Safeway 1 lb For $1.99 thru 02/09
• 1 qt. water
• 2-2/3 cups Bull's-Eye Bold Original Barbecue Sauce
• 4 tsp. chipotle peppers in adobo sauce, pureed
• 4 tsp. minced garlic

1. Mix seasonings; rub evenly onto meat.
2. Place in shallow pan.
3. Pour water around meat in pan.
4. Bake in 300 degrees F-standard oven 4 hours or until meat is cooked through (160 degrees F), covering with foil for the last hour.
5. Remove meat from oven; cool.
6. Skim fat from meat juices; set juices aside.
7. Shred meat with fork or fingers; set aside.
8. Mix barbecue sauce, pepper puree and garlic in large saucepan.
9. Add enough of the reserved meat drippings to measure 1-1/2 qts.
10. (or 1-1/2 cups for trial recipe); stir.
11. Bring just to boil, stirring occasionally.
12. Add meat; mix lightly.
13. Cook until heated through, stirring occasionally.

chili powder, salt, ground cumin, garlic powder, onion powder, black pepper, paprika, cayenne pepper, bonein pork blade roasts, water, bullseye, peppers, garlic

Taken from www.kraftrecipes.com/recipes/chili-rubbed-pulled-bbq-pork-106970.aspx (may not work)