Ingredients:

  • 5 lbs (2 kg) Pork Shoulder (Boston Butt or Picnic Roast), bone-in preferred
  • 1 medium Yellow Onion, quartered
  • 1/4 cup Dark Brown Sugar, packed
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Coarse Salt (Kosher or Sea)
  • 1 Tbsp Freshly Ground Black Pepper
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Mustard Powder
  • 1/2 tsp Cayenne Pepper (optional)
  • 1/2 cup Apple Cider Vinegar
  • 1 cup Chicken or Vegetable Stock
  • Your favourite BBQ Sauce (To taste)

Instructions:

  1. Pat the pork shoulder very dry using paper towels. Using a sharp knife, score the thick layer of fat (the fat cap) in a diamond pattern, being careful not to cut into the meat underneath.
  2. In a small bowl, combine the brown sugar, paprika, salt, pepper, garlic powder, onion powder, dried mustard powder, and cayenne pepper (if using) to create the rub.
  3. Generously coat the entire surface of the pork shoulder with the rub, pressing the spices firmly into the meat. Ensure every inch is covered.
  4. Place the rubbed pork shoulder on a baking tray, uncovered, and refrigerate for at least 1 hour, or ideally overnight (up to 12 hours). This is optional but highly recommended to develop flavor and 'bark'.
  5. Preheat your oven to 135°C (275°F).
  6. Optional Searing: Place the Dutch oven on the hob over medium-high heat. Sear the pork on the fat cap side for 5–7 minutes until deep brown and crispy. Remove the pork and set aside.
  7. Place the quartered onion in the bottom of the Dutch oven. Place the seared pork, fat cap side UP, on top of the onions.
  8. Pour the Apple Cider Vinegar and Chicken Stock around the base of the pork, ensuring the liquid does not wash the rub off the sides of the meat or come more than halfway up the pork.
  9. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven.
  10. Cook for 8 to 10 hours. The pork is ready when the internal temperature reaches 90°C to 95°C (195°F to 205°F) and a thermometer slides in with almost no resistance.
  11. Remove the pork from the oven. Leave it covered and let it rest on the counter for a minimum of 45 minutes to redistribute the juices.
  12. Carefully remove the pork shoulder and place it on a large cutting board. Discard the bone and any large chunks of hard fat. Use shredding claws or forks to pull the meat into strands.
  13. Skim off the excess fat from the liquid remaining in the Dutch oven. Toss the shredded pork with 1/2 cup (120 ml) of the cooking juices to keep it moist.
  14. Toss the shredded pork with your desired amount of BBQ sauce just before serving, or serve the sauce on the side.