A nice change from the sweet barbeque. This is so easy to make and you are not over a hot grill for hours.
1/2 Cup sweet paprika
3 Tablespoons brown sugar
3 Tablespoons ground cumin
1 Tablespoons black pepper
3 teaspoons Kosher salt
3-4 Smoked ham hocks
5-7 Pork butt, trimmed of some of the fat
2 Cups low-sodium chicken stock
1 Cup cider vinegar
3/4 Cup ketchup
3 Tablespoon dark brown sugar (for the sauce)
1 1/2 teaspoons liquid smoke
1/2 Teaspoon hot sauce
Step 1: In a small bowl, mix paprika, 3 tablespoons brown sugar, chili powder, cumin, black pepper and salt together and rub over pork. Wrap pork in plastic wrap and refrigerate overnight or at least 8 hours
Step 2: Remove from fridge and discard plastic wrap. Place in a slow cooker, pour chicken stock over pork. Add ham hocks. Cover and cook on low for 8-10 hours
Step 3: When very tender, remove from slow cooker. You should have about 5-6 cups of liquid. Remove fat from the liquid either by a spoon or a defatter cup.
Step 4: Once the fat is removed, place liquid in a sauce pan and add the rest of the ingredients and bring to a boil. Cook for about 30-45 minute until it has reduced some. In the mean time, pull pork unto bit size pieces in to a large baking dish. Pour sauce over the pork and place in a 350 degree oven for about 20 minutes.
Step 5: Remove from over and stir. Serve with buns and pickles.