Boxing Day Dinner

The day after Christmas, we always have house guests, but we don't feel like cooking too much. This year we are having slow-cooked barbecued pork.

I bought two pork shoulders, and covered each one with half the rub below. I let each shoulder come up to room temperature, then cooked it in a slow cooker for 16 hours, turning the shoulder half way through the cooking.

I then pulled off the fat and bones and shred the pork. Drain the broth, defat it, and reserve. Put the shredded pork and broth in a ziploc bag and freeze.

Serve the pork on kaiser rolls, topping the shredded pork with cole slaw.

Rub Recipe

From Bruce Aidell's  Complete Book of Pork

Enough for two pork shoulders

2 Tbsp. smoked paprika

2 Tbsp. chile powder

2 Tbsp. garlic powder

1 Tbsp. ground cumin

1 Tbsp. ground coriander

1 Tbsp. ground mustard
2 tsp. cayenne (I leave this out, as I don't want it too spicy.) 
2 tsp. ground sage

2 tsp. oregano

3 Tbsp. ground pepper

1/3 cup kosher salt