I’ll totally admit it, this may not be the prettiest dish but it is the most wonderfully delicious pulled pork I have ever had! I have made this recipe dozens and dozens of times but because it’s not pretty I just never took a picture but I have had so many requests for the recipe and I’m tired of it being my responsibility to remember to email the recipe, I’ve relented and I’m putting it here on the blog, unattractive pictures and all.
I love that I can easily scale this recipe up or down depending on how many people I need to feed, it cooks just as well in a slow cooker or the oven and best of all, it freezes wonderfully and because it’s so delicious I always try to keep some in the freezer for when the craving strikes. I implore you, make this pork and you’ll be licking your bowl and your dinner guests will think you’re the best cook ever.
(It is best to make this a day ahead if possible so to skim the fat)
2 - 12 oz cans frozen apple juice concentrate
1 cup ketchup
1 cup brown sugar (dark or light)
1/2 cup barbecue sauce (I like K.C. Masterpiece Original)
1 TBS cumin
1 TBS sweet paprika
1 head of garlic, peeled & minced
1 tsp Kosher Salt
2 tsp Ground cayenne pepper (I use 2 tsp which gives it a good bit of spice but I'd suggest the first time you only use 1 tsp.)
1 tsp ground black pepper
2 whole medium onions, diced
5-6 pounds boneless pork shoulder butt roast, cut into big chunks
Oven Method: Pre-heat oven to 350F. Add everything but the pork to a large roaster and stir to mix well. Add the pork and mix well. Cover tightly and cook for 4-6 hours or until the pork is very tender. Once cooked allow to cool a little and then remove the pork to a platter fat side up and remove as much of the fat as possible (it will very easily scrape off.) With two forks you can either pull the pork into some serving size big chunks or "shred" it for pulled pork sandwiches. Put all the cooked liquids into a large bowl and then add the pork back to the liquid and push it down to submerge completely. Cover tightly and chill overnight. Skim the fat from the top and then just reheat. I serve this various ways, over wide egg noodles, over rice or as pulled pork sandwiches on buns.
Slow cooker Method: Follow the directions above but cook on high for 8-10 hours or until pork is very tender. After the pork is cooked and you do all the fat removal as above, if you have a slow cooker with a removable crock, chill overnight covered right in the crock, remove the fat layer and reheat right in your slow cooker.