Pulled Pork

Adjust oven rack to lower position and preheat oven to 300 °F (150°C). Combine sugar, salt, paprika, ground cumin, black pepper, ground coriander, ground fennel seed, and cayenne pepper in a small bowl and mix. Season pork with 2 to 3 tablespoons spice mixture, making sure to rub it on all sides. Reserve remaining spice mixture.

• sugar: 65 g
• salt: 1 tbsp
• paprika: 1 tbsp
• ground cumin: 1 tsp
• black pepper: 1 tsp
• ground coriander: 1 tsp
• ground fennel seed: ½ tsp
• cayenne pepper: 1 pinch
• pork: 2.5 kg

Whisk together ketchup, molasses, half of cider vinegar, Worcestershire sauce, liquid smoke, mustard, and hot sauce in a medium bowl. Whisk in remaining spice mixture. Set aside.

• ketchup: 225 g
• molasses: 115 g
• cider vinegar: 120 ml
• Worcestershire sauce: 2 tbsp
• liquid smoke (opt): 1 tbsp
• mustard: 1 tbsp
• hot sauce: 1 tsp

Heat oil in a Dutch oven over medium-high heat until shimmering. Add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes total. (Pork will brown fast because of the sugar. Do not let it burn.) Add onion and cook, stirring and scraping up browned bits from the bottom of the pan, until softened, about 2 minutes .

• oil: 1 tbsp
• onion: 1 large

Turn off burner and add bourbon. Relight burner. Carefully ignite the bourbon with a long match or lighter. (Stand back and make sure there is nothing flammable above it; it will produce tall flames.) Let cook until flames die out, about 2 minutes .

• bourbon (opt): 240 ml

Make sure pork is oriented fat side up. Add half of sauce and chicken stock or water. Cover Dutch oven, transfer to oven, and cook until pork is just starting to turn tender, about 4 hours . Remove lid and continue cooking until a knife or fork shows very little resistance when twisted inside the meat and a dark bark has formed, about 1 hour longer.

• chicken stock: 120 ml

Transfer pork to a large bowl, reserving liquid in pot. Using a ladle, skim off excess fat and discard. Add reserved sauce and remaining cider vinegar to pot and whisk to combine. When pork is cool enough to handle, shred with two forks.

• cider vinegar: 60 ml

Transfer shredded pork to pot and toss with sauce. (If making ahead to serve over the course of several meals, store pork and sauce separately, adding sauce only to the portion you are serving immediately.) Season to taste with more salt, sugar, liquid smoke, or cider vinegar. Serve.