MY PULLED PORK with MY BBQ SAUCE. and COLESLAW. YUMMY!

Pulled pork is the easiest meal to make and feeds an army. I used the whole pork shoulder cut, which is the cut above the picnic. It comes with a blade that provides extra flavor. Unfortunately, this cut is extremely fatty; however, I removed a great deal of the fat and replaced it with a healthier fat, my basting oil, which primary ingredient is extra virgin olive oil.
Category:  Entrée  
Approx. Prep and Cook Time:    8+ hours plus (prep/overnight fridge/roast)
Approximate Total Cost: $18.14 (or $2.27/serving)
Difficulty Level:     X    Easy
Allergens, Other:  Gluten Free   
Servings: 8

Ingredients FOR THE PORK
1- 9lb. Whole Pork Shoulder Blade Roast (a 9 1/2 lb. Pack cost me $14.39)
1/2 to 3/4 cups of Angie's Basting Oil (see the recipe LINK below) ($2.00)
1/4 to 1/2 cup of Angie's Dry Seasoning (see the LINK below) ($1.75)

Directions FOR THE PORK (NOTE: Clean and Season the pork the day before.)
Remove as much fat as you can from the pork. (I removed at least few lb.).
Place the clean pork in a foil pan or the pan of your choice that is not shallow.
Add the basting oi, the seasoning and rub well throughout. Let it rest overnight.
Roast at 280-to 300 degrees, the hours will depend on the weight of the cut, about 1 hour/pound. Since after removing the fat I ended up with approx. 7lb. I cooked my pork for 7 hours. The lower temperature or brazing is what does the magic. When done, pull it all apart and drizzle with my BBQ sauce.
 
Ingredients FOR MY BBQ SAUCE
½ tsp. Ground black pepper
½ tsp. Pepperoncini
½ tsp. Cayenne pepper
½ tsp. Kosher salt (or to-taste)
1 ½ tsp. Paprika
1 tsp. Granulated Onion
1 tsp. Granulated garlic
½ to ¾ c. Apple Cider vinegar
1/3 c. Ketchup
2 tbsp. unsalted butter
2 tbsp. Brown sugar
½ c. Chicken stock
1 tsp. Worcestershire Sauce
1 tsp. Soy sauce
 
Directions FOR MY BBQ SAUCE
In a small saucepan whisk together the wet ingredients, including if you have, the pan drippings of the cooked pork. Then add and whisk the dry ingredients until all are combined.
Bring to a simmer until all the ingredients are totally combined and there are no lumps.
When the pork is ready and pulled apart, drizzle all over it and serve it anyway you like it.
 
COLESLAW NOTE: This does not need a recipe, smile, just make your favorite coleslaw and boom, done.
HACK: This pork goes perfectly with corn on the cob, boiled potatoes with pesto and yellow rice. I did not figure these other ingredients in the cost because I want you to decide to use my pulled pork in any form you wish, like sandwiches with a colored coleslaw side. 

Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil