Ingredients:

  • 5 lbs Pork Shoulder (Boston Butt), Bone-in, trimmed
  • 2 Tbsp Coarse Sea Salt
  • 2 Tbsp Dark Brown Sugar, packed
  • 1 Tbsp Smoked Paprika
  • 1 tsp Granulated Garlic Powder
  • 1 tsp Freshly Cracked Black Pepper
  • 2 Tbsp Olive or Vegetable Oil, for searing
  • 2 medium Yellow Onions, roughly chopped
  • 6 large Garlic Cloves, smashed
  • 3 cups Hard Apple Cider (dry or medium dry)
  • 1 cup Chicken or Vegetable Stock (low sodium)
  • 15 whole Fresh Sage Leaves
  • 6 sprigs Fresh Thyme Sprigs
  • 2 Tbsp Apple Cider Vinegar

Instructions:

  1. Prepare the Pork: Pat the pork shoulder very dry using paper towels. Trim any overly thick fat deposits, leaving about 1/4 inch (6mm) of fat on one side.
  2. Mix the Rub: Combine the salt, brown sugar, paprika, garlic powder, and pepper in a small bowl.
  3. Apply the Rub: Generously massage the rub into all surfaces of the pork shoulder. If time permits, refrigerate uncovered for 2-4 hours (or overnight) to allow the rub to penetrate.
  4. Preheat Oven: Set the oven temperature to a low, managed heat: 300°F (150°C).
  5. Sear the Meat: Heat the oil in the roasting pan or Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned (about 2 minutes per side). Remove the pork and set aside.
  6. Sauté Aromatics: Reduce the heat slightly. Add the chopped onions and garlic to the pan, scraping up any brown bits (fond). Cook until softened (5-7 minutes).
  7. Build the Liquid: Pour in the apple cider and stock. Add the fresh sage and thyme sprigs. Bring the liquid to a gentle simmer, scraping the bottom of the pan thoroughly. Stir in the vinegar.
  8. Load the Oven: Return the pork shoulder to the pan, ensuring the liquid comes about 1/3 of the way up the side of the meat (do not submerge). Cover the pan tightly with the lid or heavy-duty aluminum foil.
  9. Begin the Slow Cook: Place in the preheated 300°F (150°C) oven. Cook for 5 to 7 hours. The key is to manage the internal temperature.
  10. Monitor and Manage: Use a probe thermometer inserted into the thickest part. The pork is ready when the internal temperature reaches 195°F to 205°F (90°C to 96°C) and a fork slides in with zero resistance.
  11. Rest the Pork: Remove the pan from the oven. Transfer the pork shoulder to a clean cutting board and cover loosely with foil. Allow it to rest for at least 30 minutes.
  12. Reduce the Sauce (Optional): Strain the braising liquid into a saucepan. Discard the spent herbs and onions. Bring the liquid to a rapid boil and reduce by half until slightly thickened (about 10 minutes). Taste and adjust seasoning with salt and pepper.
  13. Shred: Use two forks to shred the pork, discarding any large pieces of fat or the bone.
  14. Moisten: Toss the shredded pork with a few ladles of the reserved, reduced braising liquid to keep it moist and flavourful. Serve immediately.