Description
Perfect tender shredded pork with the sweetness of apples, onion, garlic and apple cider.
Ingredients
- FOR THE RUB:
- ½ cups Brown Sugar
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- ½ teaspoons Cayenne Pepper
- ½ teaspoons Ground Black Pepper
- FOR THE MEAT:
- 5 pounds Pork Shoulder Butt
- 1 Tablespoon Canola Oil
- 1 Medium Onion, Peeled And Sliced
- 2 cloves Garlic, Smashed And Peeled
- 2 Medium Granny Smith Apples, Peeled, Cored And Sliced
- 2 cups Apple Cider (the Real Stuff)
- 2 Tablespoons Apple Cider Vinegar
- ½ cups Your Favorite Barbecue Sauce (optional, I Used Sweet Baby Rays)
- 12 Sandwich Buns (I Used Brioche)
- Coleslaw For Serving
Preparation
Heat the oven to 325 F.
In a large bowl, combine all the rub ingredients. Now for this next step I always wear latex gloves but that’s just my preference. Take the rub mixture and massage it into the meat aka the butt.
Heat the canola oil in a large Dutch oven over medium high heat. Add the pork butt and brown it on all sides. Remove the pork and add your onion, garlic and apples. Saute for 3 to 5 minutes. Now add the cider, vinegar, and BBQ sauce (if using). Stir to combine then add the roast.
Cover and place in the oven for 2 1/2 to 3 hours, Begin checking for doneness after about 2 hours. When done, the pork will easily pull apart from itself with a fork. Remove it from the oven.
Remove the meat and place it onto a flat work surface.
Place the Dutch oven on the stove top and heat to boiling to thicken it. While the sauce boils, pull the pork into shreds using two forks. Be sure to remove the pieces of fat. Return the shredded pork to the sauce, toss to coat and cook for an additional 15 minutes.
Serve pulled pork piled high on the sandwich buns or all alone.
