Makes 6-10 cups of pulled pork

Ingredients

• 3-5lbs of pork shoulder

• A spice rub

• Some combination of aromatics. Onions, carrots, garlic, celery, dried chiles, tomato paste, etc.

• A braising liquid (stock, beer, canned tomatoes, a bbq blend, soy sauce, or anything else).

Instructions

1. Preheat the oven to 325F.

2. Pat the pork dry.

3. Optionally, trim the pork or cut into smaller pieces.

4. Rub the pork all over with the spices.

5. Let the pork rest for 30-60 minutes if you can.

6. In a large dutch oven over medium high heat sear the pork on all sides until deep golden brown. Work in batches if needed.

7. Once the pork is fully seared set it aside and add your aromatics. Saute until soft and browned.

8. Deglaze with your braising liquid.

9. Return the pork to the pot. The liquid should cover 1/2 to 2/3 of the meat. It should not be submerged.

10. Roast for about 4-5 hours with the lid on. Pork is fully cooked at 145, but pulled pork shoulder is typically cooked to 195 to really break it down. Turn the meat every hour in the oven if you can.

11. Broil for about 20 minutes with the lid off the crisp it up.

12. Strain the liquid.

13. Make some kind of sick sauce with the liquid.

14. Let the pork cool.

15. Shred the pork by hand or in a stand mixer.

16. Mix the sauce in.

17. Use, or freeze in trays for storage.