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Categories:
brown sugar onion powder garlic kosher salt cayenne pepper ground black pepper canola oil onion garlic apples apple cider apple cider vinegar barbecue sauce Sandwich
Viewed: 60 - Published at: 9 years agoIngredients
- 1/2 cups Brown Sugar
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoons Cayenne Pepper
- 1/2 teaspoons Ground Black Pepper
- 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
- 1/2 cups Your Favorite Barbecue Sauce (optional, I Used Sweet Baby Rays)
- 12 Sandwich Buns (I Used Brioche)
- Coleslaw For Serving
Method
- 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 thats 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.
