This is based on a recipe from Tyler Florence
INGREDIENTS
One 3-4 pound pork shoulder roast, bone-in
Dry rub (see below)
2 cups apple cider (or stock)
BBQ sauce
One yellow onion, sliced
METHOD
Make a dry rub:
2 Tbsp. kosher salt
1 Tbsp. ground black pepper
1/4 cup garlic powder
2 Tbsp. dried oregano
2 Tbsp. celery seed
1/4 cup paprika
2 Tbsp. chili powder
Sprinkle liberally over entire roast. Wrap meat tightly in plastic wrap and refrigerate 6 hours or overnight.
When ready to roast, remove meat from the fridge. Preheat oven to 175. Slice onion and add to a 3 or 4-quart Dutch oven or slow cooker. Set the roast on top of the onion slices, add the apple cider and cover the pot. Roast for about 6 hours, or until the meat is falling off the bone. Remove from oven and let cool for about 20 minutes. Using two forks, shred the pork, removing and discarding any fat.
Serve, either along with choice of bbq sauce, or first tossed with bbq sauce, as you like.
Recommended with Baked Beans, Cornbread, Slaw, and Pickles.