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apple cider ketchup brown sugar your favorite cumin paprika garlic kosher salt cayenne pepper ground black pepper onion pork shoulder Sandwich
Viewed: 39 - Published at: 2 years agoIngredients
- 2 cups Apple Cider (or Juice)
- 1/2 cups Ketchup
- 1/2 cups Brown Sugar
- 4 Tablespoons Your Favorite Barbecue Sauce (optional)
- 1- 1/2 teaspoon Cumin
- 1- 1/2 teaspoon Paprika
- 1- 1/2 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Cayenne Pepper
- 1/2 teaspoons Ground Black Pepper
- 1 whole Medium Onion, Divided Into Eighths
- 2- 1/2 pounds Pork Shoulder, All Ties Removed (I Used A Pork Shoulder Butt Roast)
- 6 whole Sandwich Buns
Method
- Heat the oven to 350 degrees (F).
- In a large bowl, combine the apple cider, ketchup, brown sugar, optional barbecue sauce and spices and set aside.
- Place half of the sliced onions into the bottom of a 4-6-quart Dutch oven.
- Place the pork shoulder on top of the onions.
- Top the pork shoulder with the remaining onions and then pour sauce over everything.
- The pork shoulder need not be completely submerged to reach perfect pulled perfection, but you can add a little more apple cider if youd like at this point.
- Cover and place in the oven for 2 1/2 to 3 hours, depending on the size of your pork shoulder.
- Begin checking for doneness after about 2 hours.
- When done, the pork will easily pull apart from itself with a fork.
- Remove the meat and place onto a flat surface.
- Place the Dutch oven on the stove (or move contents to a large pan) over medium heat and heat the remaining sauce/juices to boiling to thicken.
- While the sauce boils, pull the pork into shreds using two forks.
- Take care to remove the pieces of fat.
- Return the shredded pork to the sauce and cook for an additional 15 minutes.
- Serve pulled pork piled high on a sandwich bun or just by itself.
- Top with some coleslaw if youd like.
- Its really yummy!
- Enjoy!
