Pulled pork takes time but it is worth the effort!
- large pot, bowl,
- 2 tablespoon brown sugar
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 pork shoulder roast about 4,5 lb
- 4 onions cut into halves
- 2 carrots cut
- 500 ml Apple juice
- 500 ml Broth
- 1 bottle good barbecue sauce and hamburger buns or ciabatta for serving
- Mix 1/4 cup brown sugar, 1 tbsp chile powder, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp salt, 1 tsp black pepper and 1 tsp cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or overnight.
- Preheat the oven to 150 °C / 300 °F.
- Place the pork in large pot on a bed of carrots, onions and pour the mix of apple juice and broth over it. You can infuse the pork with the broth, then it gets juicier.
- Roast until fork-tender and falling apart, about 7 hours or until core temperature is 90 °C / 195°F. Remove the pork from the pot and cover it for at least an hour.
- Slice some of the onion. Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water if necessary. Pour in the barbecue sauce and stir to heat.
- Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it is coated to your liking! Serve on hamburger buns with salat, coleslaw.
You also can use barbecue sauce instead of the spices or replace the spices with your favorite BBQ rub in case you do not have them available.