Southern Pulled Pork BBQ

Ingredients:

Southern Dry Rub:1/4 cup Cumin seed1/4 cup packed dark brown sugar1/2 cup sweet or hot paprika1/4 cup chili powder2 tbsp. ground red pepper1 tsp. ground mace1/4 cup salt1/4 cup cracked black pepper1 boneless Boston butt or pork shoulder blade roast - roughly 4 pounds2 tbsp. oil1.5 to 2 cups barbeque sauce

Preparation:

Rub:  (First 7 ingredients) 

Toast the cumin seed in dry small sautee pan over medium heat for several minutes. Grind toasted seeds into powder. Mix wit rest of dry ingredients and blend. Makes a good deal of rub mix which is good for six weeks in refrigerator.Thoroughly pare fat from pork roast and rub with rub mix. Let stand in zip-lock bag or covered bowl for up to 24 hours.Add oil to large sauce pan and brown pork.When browned, remove pork to Crock Pot. Turn on High for 5 to 6 hours, then turn to low for several more hours.Skim off any fat from liquid in bottom of pot, but leave non-fat liquid in pot.The meat should disintegrate when you pull it apart with forks or tongs. Mix in barbeque sauce and serve over toasted buns. Cole slaw is classic side dish, also red beans and rice work well.