Take seasoning and rub into 3 lb pork shoulder and let rest at least 1 hour or up to over night in the fridge.
Place 1 tablespoon Olive oil into a heavy duty large dutch oven and heat over medium. Add pork shoulder and brown on both sides. The picture looks burnt but it wasn't the sugar just became super caramelized so watch carefully. It takes about 2-3 minutes per side dependent on the stove. Add water and apple cider vinegar. Place into a crock pot and let cook for the day or cover the dutch oven and turn the heat to low. If cooking in a crock pot allow 8 hours on the stove top on the the pork will be super tender in 4-5 hours.
Once pork is cooked allow to rest in juices about 20 minutes with heat turned off. Reserve 1 cup liquid and drain juice off. Use 2 forks to pull pork apart. Mine was so tender I couldn't remove it from the pan it just fell apart. Mix with your reserved juice and favorite BBQ sauce.
Preparation Time: 5 minutes
Cook Time 4-8 hours ( 8 hours if using a crock pot)
Makes about 10 servings
- 3 Pound Pork Shoulder Roast
- 1/4 cup Brown Sugar
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1/2 teaspoon Ground Ginger
- 1 teaspoon Granulated Garlic
- 3 teaspoons Chili Powder
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 tablespoon Extra Virgin Olive Oil
- 2 cups Water
- 1/4 cup Apple Cider Vinegar
- Favorite BBQ sauce for after pork is cooked to mix in
- Hamburger Buns
Mix all seasonings and sugar in a bowl and rub into the pork. Place pork back into the refrigerator and allow to absorb flavors for at least 1 hour or over night.
Preheat a dutch oven and add olive oil over medium high heat. Add pork roast and brown on both sides. About 2-3 minutes per side. Watch carefully because the sugar browns fast. If using a crockpot remove roast to the crock pot and deglaze the pan with the water and vinegar and scrape all the little bits off the bottom and add to the crock pot. If leaving in the pan just add the water and vinegar and scrap the bits off the bottom and cover the pan. Bring to a boil and turn to low. The meat will not be fully covered in liquid. Leave roast to cook for 4-5 hours on stove top or a minimum of 8 hours in the crock pot.
Turn heat off and allow the roast to sit in the liquid for about 20 minutes. Reserve 1 cup of juice and pour off excess liquid. Take 2 forks and pull pork apart. Mix with reserved liquid and favorite BBQ sauce. Serve on hamburger buns.