BBQ Sauce Pulled Pork Shoulder
Ingredients
- 1 ¾ lbs pork shoulder roast
- 375 ml Caliente BBQ Sauce (1 jar)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic granules
- 1 large yellow onion
- 2 tbsp avocado oil
Mix dry spices in a bowl. Dry the unrwrapped roast with paper towels. Rub with 1 tbsp of avocado oil and then cover with dry spices. Rest uncovered in fridge for at least 2 hours and up to 24 hours before cooking.
Remove from fridge 1 hour before cooking to equalize temperature. Preheat a large Dutch oven to medium-high with the other tablespoon of avocado oil, then brown pork on all sides. Remove once brown and add the onion, frying until translucent. Add 1 cup of water to Dutch oven and stir onions. Getting all the brown bits from the bottom of the pot, add pork back to the pot, cover with half the jar of barbecue sauce and cover tightly with the lid. Bake at 325 Fahrenheit for approximately 4 1/2 hours. Check at 3 hours and flip it over. Remove from oven. Check to make sure tender, if not, return to oven another 1/2 hour.
Remove pork and add to large dish pulling apart the pork with 2 forks. Add other half of the barbecue sauce and the onions from the pot. If more liquid is required, use some from the cooking pot. This recipe pairs wonderfully with our Jalapeno Coleslaw.
