I usually buy the pork shoulder from CostCo which comes with two in a pack; I cook and pull apart both, then freeze one for another time. Half this recipe if you are only using one pork shoulder. You will probably have seasoning left over, keep the remaining in a mason jar for the next time you make this recipe.
Ingredients
1/2 cup brown sugar
2 tbsp chili powder
2 tbsp paprika
1 tbsp garlic powder
1 tbsp kosher salt
2 tsp ground black pepper
2 tsp cayenne pepper
2 pork shoulders
8 onions, cut in halves
BBQ sauce (1 bottle)
Instructions
Stir together brown sugar, chili powder, paprika, garlic powder, salt, black pepper and cayenne pepper in a small bowl. Rub mixture all over the pork. Wrap pork in plastic wrap and refrigerate for several hours or overnight.
Preheat oven to 300ºF.
Peel and half onions, place 4 halves each in the bottom of two large pots. Place seasoned pork on top of the onion halves, fat side down. Roast pork for about 7 hours, until fork-tender.
Remove pork and onions from pot and set onto cutting board. Let rest before picking apart so you don't burn your fingers (I find it easiest to pull pork apart with my fingers).
Combine liquid from pots into a small bowl or liquid measuring cup. Place in fridge for about an hour to let the fat separate, then skim fat off the top. (Set aside one of the pots with all the bits and pieces from cooking, you will use this to finish the sauce). Place remaining liquid back into one of the pots and heat over medium heat, scraping the pan to loosen up any bits and reduce for about 15 minutes. Pour BBQ sauce into the liquid, stir to heat.
Once pork is cooled, pull apart and discard fatty parts. Slice onions and combine with pork. Toss pork and onions with sauce, coat to your liking.
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