March in Northern Ontario is usually the 6th month of snowy grey misery. But thanks to my consistent refusal to recycle anything ever at all, ESPECIALLY aluminum cans, cans full of beans, that I ate all of, and then released into the atmosphere in a steady stream of noxious gas, it was probably near 20 degrees out today. So, you’re welcome, planet Earthlings. Thank my butt, yet again, for all your good fortunes.
Anyway, to celebrate the amazing summeriness of the day I slow roasted a nice bit of pork shoulder, skin on and bone in, for 5 hours and then shredded it, and mixed it with its own juices and some BBQ sauce. Pulled pork baby! I made this for the first time a couple of weeks ago and it was really good.. but this was better. This was hog heaven man.. Yeah, I said that, for real. Deal with it. Move on..
Sitting out on the deck with my family in my tshirt, drinking beers and eating pulled pork sandwiches with cheese and pickles with the sun going down behind us.. It was a really nice meal.
4lb pork shoulder, skin on & bone in
4 cups water
1 cup vinegar
1/2 cup brown sugar
4 bay leaves
Mix all ingredients together until combined. Pour over pork and seal well in a ziplock bag or pot, leave in fridge over night.
1/2 cup brown sugar
4 tbsp chili powder
2 tbsp cumin
2 tbsp mustard powder
1 tbsp salt
2 large onions, roughly chopped
Preheat the oven to 400 degrees.
Take the pork out of the marinade and pat it dry with a clean cloth or paper towel. Mix together the spices for your rub and rub all over the meat, making sure to get in all the nooks and crannies.
In a roasting pan with a rack in the bottom, place your ovens in an oven layer. Place pork shoulder on top, with the layer of skin (or fat if you’re using skinless) right side up. Put in the oven for 15 minutes.
Take out your roast, turn down the oven to 250 degrees. Add 1 cup of water to your onions. Cover your roast with a lid or tinfoil and put back in the oven for 5-5 1/2 hours.
When the roast is done it will be 200 degrees in the middle and shred easily with a fork. Put it aside to rest, covered in tinfoil.
Meanwhile, strain out the drippings and onions from the roasting pan. If it’s very water, reduce it on high heat for 30 minutes. Mix with your favourite bbq sauce.
Shred your pork!
Mix bbq sauce mix into the meat, just until it is juicy. Serve.