Prep Time: 45 minutes
Cook Time: 4 hours
Serves: 8-10
Ingredients:
1 6-lb boneless pork shoulder
1 cup brown sugar
4 cups apple cider vinegar
3 tbsp olive oil
For the dry rub:
¼ cup brown sugar
2 tbsp paprika
2 tbsp chili powder
1 tbsp cumin
1 tbsp black pepper
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp thyme
¼ cup kosher salt
Directions:
1. Preheat oven to 325 degree.
2. Trim excess fat and cut pork shoulder into 3 or 4 pieces for easier handling.
3. Combine all ingredients for dry rub in a bowl, and rub the pork with your spice mixture, being sure to coat all surfaces and crevices. Let pork sit for 30 minutes.
4. Combine apple cider vinegar and brown sugar and transfer to spray bottle.
5. Heat the olive oil in a dutch oven or large cast iron skillet. Brown the pork on all sides, about 3 minutes per side.
6. Transfer the pork shoulder to a roasting pan, or keep it in your large dutch oven and place in oven.
7. Roast uncovered for 3 hours at 325 degrees, spraying liberally with vinegar mixture at every 30 minute interval.
8. Raise oven temperature to 425 degrees and cover pork with foil. Roast for one more hour, spraying with vinegar mixture every 30 minutes.
9. Remove when pork is fork tender and juices run clear. When the meat has cooled somewhat, use two forks or your fingers to shred.
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