1-5 lb. pork shoulder
2 cups (473 mL) chicken stock
For the dry rub seasoning blend:
¼ cup (59.1 mL) Splenda® Sugar Blend
¼ cup (59.1 mL) chili powder
¼ cup (59.1 mL) black pepper
3 tablespoons (44.4 mL) kosher salt
2 tablespoons (29.6 mL) garlic powder
2 tablespoons (29.6 mL) onion powder
2 teaspoons (9.9 ml) dry mustard
1 teaspoon (4.9 ml) ground cumin
1 teaspoon (4.9 ml) cayenne pepper
For the ketchup:
1 (12-ounce) can tomato paste
3 tablespoons (44.4 mL) Splenda® Sugar Blend
⅔ cup (157.5 mL) water
½ teaspoon (2.5 ml) salt
½ teaspoon (2.5 ml) ground mustard
½ teaspoon (2.5 ml) onion powder
¼ teaspoon (1.2 ml) garlic powder
Pinch of teaspoon ground cloves
Pinch of teaspoon ground allspice
⅓ cup (78.8 mL) white wine vinegar
Pinch of cayenne pepper
Kicking cowboy bbq sauce:
1 cup (236.5 mL) homemade tomato ketchup
1 cup (236.5 mL) strong black coffee
1 cup (236.5 mL) onions, diced
½ cup (118.3 mL) cider vinegar
6 cloves garlic, chopped
3 tablespoons (44.4 mL) chili powder
2 tablespoons (29.6 mL) diced pickled jalapeno
2 tablespoons (29.6 mL) Splenda® Sugar Blend
2 teaspoons (9.9 ml) salt
