This was absolutely great! My hubby and I both love pulled pork, but hate the kind drowning in thick, sugary sauce. I used a pork loin roast, used the rub and chilled it overnight. I also made the sauce a day ahead of time, and it was much better the next day. I cook the roast wrapped in foil in the crock pot for 6 hours on high, then shredded it and put it back in on warm. I stirred about a quarter of the sauce into the pork, then served the rest on the side. This sauce is GREAT: tart, tangy, spicy with a faint hint of sweetness. I wouldn't increase the sugar, but I guess that's my preference. This recipe is definitely a keeper, and probably the best pulled pork I've ever had (restaurants included). NOTE: wait until after you cook the pork to take off the fat. You have to let it cool for a bit before you, but the fat adds a lot of flavor and keeps the pork from drying out. Plus it's a lot easier to take it off after it's cooked.
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This was absolutely great! My hubby and I both love pulled pork, but hate the kind drowning in...