BRAISED PULLED PORK
3.5lb. pork shoulder or pork butt, bone-in for flavor
-for the rub-
1/3 cup salt
½ cup brown sugar
1 tsp onion
1 tsp garlic
1 tsp cumin
1 tsp chili
1 tsp oregano
1 tsp mustard
½ tsp red pepper flakes
-for the braising liquid-
2 large cartons of beef stock
2 yellow onions, quartered
dash of liquid smoke
3 Tbl apple cider vinegar
Mix dry rub together in a bowl. Rub all over meat, pressing into crevices and into the meat. Be generous. In a hot preheated dutch oven with a little olive oil in the bottom, sear the meat on all sides until well browned. Tuck quartered onions around the sides of the meat. Pour enough stock on the meat to nearly cover it. Add dashes of liquid smoke and apple cider vinegar. Bring to a boil. Cover with lid. Put in a 325 oven for 3-4 hours. Remove from oven. The pork is ready when the bone jiggles out easily or when a fork can easily pull the meat apart. Transfer to a deep serving platter or tray. Pull apart with two forks. Spoon a little reserved braising liquid over meat. Cover with foil to keep warm until ready to eat.
To serve as a sandwich, pile pulled pork on toasted, Texas toast with warmed BBQ sauce, Euna Mae's chow chow (buy here), and a ring of thick-sliced red onion.
