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1
Heat the oven to 350 degrees (F).
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2
In a large bowl, combine the apple cider, ketchup, brown sugar, optional barbecue sauce and spices and set aside.
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3
Place half of the sliced onions into the bottom of a 4-6-quart Dutch oven.
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4
Place the pork shoulder on top of the onions.
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5
Top the pork shoulder with the remaining onions and then pour sauce over everything.
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6
The pork shoulder need not be completely submerged to reach perfect pulled perfection, but you can add a little more apple cider if youd like at this point.
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7
Cover and place in the oven for 2 1/2 to 3 hours, depending on the size of your pork shoulder.
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8
Begin checking for doneness after about 2 hours.
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9
When done, the pork will easily pull apart from itself with a fork.
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10
Remove the meat and place onto a flat surface.
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11
Place the Dutch oven on the stove (or move contents to a large pan) over medium heat and heat the remaining sauce/juices to boiling to thicken.
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12
While the sauce boils, pull the pork into shreds using two forks.
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13
Take care to remove the pieces of fat.
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14
Return the shredded pork to the sauce and cook for an additional 15 minutes.
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15
Serve pulled pork piled high on a sandwich bun or just by itself.
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16
Top with some coleslaw if youd like.
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17
Its really yummy!
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18
Enjoy!
