Armed and hungry: Pulled Pork

Who doesn't love an excuse to be lazy and eat for hours on a Sunday? Seriously? We decided that we would get together with our neighbors to watch grown men run into each other with pads on. She made potato soup and a 7 layer dip and I made pulled pork. I was tickled to see pulled pork as a top 10 Super Bowl food on Savour Fare.

I'm originally from South Carolina, so pork barbecue is a fond childhood memory. Sadly, the barbecue in this state is different enough that I don't really care for it. So I'm trying to recreate childhood goodness is a pulled pork sandwhich.

I started with a sauce and worked backward to a dry rub from there. Both came out a little spicey, so I would cut back on the paprika in the rub and the mustard in the sauce. This is a two day process. On day one, you make the rub and the sauce.

Dry Rub Ingredients:

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

You rub this into the pork loin and wrap it in cellophane in the fridge.

Then make the sauce.

Sweet and Sour Mustard Barbeque Sauce

This tasty sauce recipe is made by combining:
1/2 cup of prepared yellow mustard
1/4 cup of cider vinegar
3 tablespoons of brown sugar (dark)
1/2 teaspoon of paprika
1/2 teaspoon of Worstershire sauce
1/2 teaspoon white pepper
1/2 teaspoon of cayenne pepper (powdered)
1/4 teaspoon of black pepper

I should be citing where I got these recipes, but sadly, I can no longer find the citations. Let me assure you that they were taken from obscure sources and are not original to me.

Store the sauce in an air-tight container in the fridge and enjoy the rest of our day.

Day 2:
Braise pork in a crock pot with water just covering the top. I did mine on high for about 5 hours.