Pulled Pork Recipe with Espresso BBQ Sauce

You can use other cuts of meat other than the pork shoulder, such as Picnic shoulder, loin, or chops. Shoulder in our opinion is the tastiest and it is relatively inexpensive.  

Serves 6-8

2 tablespoons/30g brown sugar

1 tablespoon/8g chili powder

1 teaspoon/5g sea salt

1 teaspoon/2g(5ml) smoked paprika

½ teaspoon/2g(2ml) black pepper

½ teaspoon/2g dry (2ml)mustard

½ teaspoon/1 1/2g (2ml) oregano

½ teaspoon(3g) garlic powder

½ teaspoon/3g onion powder

4 pounds/1.8kg boneless pork shoulder

olive oil for cooking onions and searing pork

1 cup/237g (250ml) Dr Pepper

1 onion diced

In a small bowl mix together all the seasonings for the rub. Mix well.  Pat the pork roast dry using paper towels. Coat the pork roast with the rub. Place the pork in a pan, cover with plastic wrap and refrigerate overnight or for 24 hours.

Preheat the oven to 300F/150C/ Gas2 

In a large pot heat the oil,  add the onions and soften. Remove the onions to a roasting pain.  Add the pork and sear on all sides. Add the pork to the roasting pan.  Pour in the Dr. Pepper, cover with foil and cook for 2 to 3 hours.  A fork should easily pierce the flesh.  When trying to pick up the pork should begin to fall apart.  The temperature should be 85-90C/190F.  Once cool enough to handle shred with 2 forks. 

Serve with our Espresso BBQ sauce and corn bread.