Ingredients
Spice Rub
- 4 T paprika
- 3 T dark brown sugar
- 2 T chili powder
- 1 T ground cumin
- 2 t salt
Pork
- 3 smoked ham hocks
- 1 boneless pork butt 5 to 6 pounds
- 2 cups low-sodium chicken broth
- Sauce
- 1 cup cider vinegar
- 3/4 cup ketchup
- 3 T dark brown sugar
- 1 1/2 t hickory or mesquite liquid smoke
- salt & pepper
- Tabasco sauce for serving
Method
- For the spice rub: In a small bowl, combine paprika, brown sugar, chili powder, cumin, pepper, and salt.
- For the pork: Place ham hocks in bottom of slow-cooker insert. Set aside. Following photo 3, thoroughly coat pork butt with spice rub. Following photo 4, reshape pork butt and place on top of ham hocks, tucking meat down into slow cooker as far as possible. Cover insert with plastic wrap and refrigerate overnight.
- The next morning, discard plastic wrap and set insert into slow-cooker base. Pour chicken broth over port, cover with lid, and cook on low until pork is very tender, 8 to 10 hours.
- Using 2 large spoons, carefully transfer pork butt and ham hocks to rimmed baking sheet. Using two forks, separate pork butt into large chunks. Set aside to cool slightly. When cool enough to handle, shred pork butt and ham hocks, discarding excess fat from both as well as small bones from ham hocks.
- For the sauce: While pork is cooling, pour cooking liquid through strainer into medium saucepan. (you should have 5 to 6 cups) Using larger spoon, skim excess fat from surface. Bring to boil over medium-high heat and cook until liquid is reduced to 1 cup, 30 to 40 minutes. Whisk in vinegar, ketchup, and brown sugar, and simmer for 1 minute. Off heat, stir in liquid smoke. (you will have about 3 cups)