Make the rub mixture

1. Combine in a mixing bowl the Salted Caramel Sauce, 2 Tablespoons EVOO, salt, cumin, oregano, cinnamon, cayenne pepper, and ground ginger.
2. Remove the excess fat from the pork butt and wash the pork with the juice from the lime.
3. Poke the pork with a pointed knife in several places.
4. Massage the rub mixture into the pork.
5. Insert the garlic gloves into each incision.

Pressure Cooker Method - 6 or 8 quart size bowl

1. Follow the same instruction for the rub mixture.
2. Select the browning option in the pressure cooker. Add 2 Tablespoons EVOO and brown for about 2-3 minutes each side.
3. Leave the pork on the pressure cooker and add a cup of unsalted chicken stock or water.
4. Select high pressure and set the timer for 90 minutes, and use the natural pressure release.
5. When done, remove the pork and let it get cool.
6. With two forks, pull the meat apart. Place the meat in a baking dish or container with lid.
7. Pour the cooked liquid into a small saucepan on medium low heat.
8. Reserve one cup of the liquid in a small container and whisk with a Tablespoon of cornstarch.
9. Return the liquid to the saucepan and whisk until the proper consistency.
10. Pour the sauce over the shredded pork.
11. The pulled pork is ready to serve with fresh slider rolls.

Slow Cooker Method

1. Follow the same instruction for the rub mixture.
2. Place the pork in the slow cooker and set for 8 hours on low.
3. When done, remove the pork and let it get cool.
4. With two forks, pull the meat apart. Place the meat in a baking dish or container with lid.
5. Pour the cooked liquid in a small saucepan on medium low heat.
6. Reserve one cup of the liquid in a small container and whisk with a Tablespoon of cornstarch.
7. Return the liquid to the saucepan and whisk until the proper consistency.
8. Pour the sauce over the shredded pork.
9. The pulled pork is ready to serve with fresh slider rolls.

Traditional Oven Method

1. Follow the same instruction for the rub mixture.
2. Preheat oven to 225 degrees Fahrenheit
3. Place the pork in a Dutch oven. Cover and cook for 5-6 hours.
4. When done, the internal temperature should be around 190-195 degrees. Remove the pork and let it get cool.
5. With two forks, pull the meat apart. Place the meat in a baking dish or container with lid.
6. Pour the cooked liquid in a small saucepan on medium low heat.
7. Reserve one cup of the liquid in a small container and whisk with a Tablespoon of cornstarch.
8. Return the liquid to the saucepan and whisk until the proper consistency.
9. Pour the sauce over the shredded pork.
10. The pulled pork is ready to serve with fresh slider rolls.