Originally Posted by Ernest Jones
Sounds pretty good to me. I take it you shred it before the baking part? Gets nice a crisp I imagine.
Pork fat is a food group!
Yup, shred it before baking. I should also note you cut it into chunks before braising so it cooks evenly. And the big things about the seasoning that I forgot to mention are tons of cumin (I'm a huge cumin fan) and a few gloves of garlic thrown in the pot.
I like making the same cut of pork butt into barbecued pulled pork too. Similar rub with cumin and chili powder, but also a bit of mustard powder and a few other things. Then a pretty simple cooking process is two-fold: First you smoke it (on a regular grill over indirect low heat, using soaked wood chips wrapped in tin foil under the grates and switched out every so often) for basically as long as you can stand it without gnawing your own arm off. Then you take it off the grill, smother it in equal parts of your favorite barbecue sauce and salsa (though you should tend towards limiting the sugar in those, or it could get too sweet and not spicy enough), wrap it in foil, and put it back on the grill for a few hours.
I'm more of a dry barbecue fan, but as far as wet goes (and I think pulled pork is usually wet), it's pretty tasty for something made on a regular gas grill. And the wrapping in foil part is kind of a save-all if you messed something up along the way.
That same rub can be used on dry barbecue (ribs, brisket, chicken), and a great trick is to add crushed up saltine crackers, which gives it a nice crust. (As I read that sentence I'm noticing how Food Networky it sounds.)