Voula's cocoa rub takes this pulled pork to a whole new level.

By Voula Halliday

Makes 8 to 9 cups

6 lb. boneless pork shoulder
1/3 cup (75 mL) Voula's cocoa rub
1 cup (250 mL) beef broth
1 28-oz. (796-mL) can crushed tomatoes
1/2 cup (125 mL) apple cider vinegar
1/2 cup (125 mL) maple syrup
2 tbsp (30 mL) Worcestershire sauce

Stovetop Method

1. Cut pork into 6 chunks. Place pieces into a large, wide saucepan. Sprinkle with 1/3 cup (75 mL) cocoa spice mixture and, using your hands, rub into meat well, making sure every piece is evenly coated.
2. Add beef broth, crushed tomatoes, apple cider vinegar, maple syrup and Worcestershire sauce to the pan. Stir until well combined. Bring mixture to a boil over medium-high heat, then reduce heat to low. Cover and simmer, stirring occasionally, until pork is fork-tender, about 2 hours.
3. Remove pork from sauce and place in a large bowl. Reserve sauce for later use. Using two forks, shred pork.

Slow Cooker Method

1. Cut pork into 6 chunks. Place pieces into a large slow cooker. Sprinkle with 1/3 cup (75 mL) cocoa spice mixture and, using your hands, rub into meat well, making sure every piece is evenly coated.
2. Add beef broth, crushed tomatoes, apple cider vinegar, maple syrup and Worcestershire sauce to the pan. Stir until well combined. Cover and cook on low until pork is fork-tender, about 8 hours.
3. Remove pork from sauce and place in a large bowl. Reserve sauce for later use. Using two forks, shred pork.

Serving Notes

• Before serving, bring reserved sauce to a boil in a medium saucepan set over medium-high heat; reduce heat to a simmer; simmer until sauce is thickened, stirring occassionally.
• Serve pulled pork on freshly baked biscuits or small buns, topped with some of the sauce. Great with a side of coleslaw and some crispy pickles.
• Freeze leftover pork in 1-cup (250-mL) portions for later use.
• Substitute pulled pork for braised beef in tasty Greek toast cups.
• Use leftover sauce for pasta or to make a pork and potato stew.
• Yields dinner for 4 with a week's worth of leftovers or enough for sliders for 16-20 people at a party.

Voula's Cocoa Rub

Makes 1 cup (250 mL)

1/4 cup (50 mL) paprika
1/4 cup (50 mL) cocoa powder
2 tbsp (30 mL) garlic powder
2 tbsp (30 mL) black pepper
2 tbsp (30 mL) dried minced onion
2 tbsp (30 mL) dried oregano leaves
2 tbsp (30 mL) dried thyme leaves
1 tsp (5 mL) cayenne pepper

Combine ingredients. Store in a jar. This rub is great on any slowly braised or grilled meats. Try it on ribs, salmon or trout as well as pork.