Pulled Pork Shoulder
This delicious recipe was submitted to me by Robert Simpson, Executive Chef at Madison's Grill, Union Bank Inn.
- Pork Rub (1 part brown sugar, 1 part kosher salt, 1/2 part black pepper, 1/4 part each chipotle,paprika,ginger,garlic and onion)
- 5lb Irvings Farm Berkshire Pork Boneless Shoulder
- 8oz diced onion
- 4oz diced celery
- 4oz diced carrot
- 4 garlic cloves
- 1 Litre apple juice
- 2.5 Litre chicken stock
Preheat oven to 325 F. Rub pork and let sit for 1 hour. Sear and brown pork and transfer to a roasting pan. Add onion, vegetable and garlic to the pan the pork was seared in, and fry until soft. Deglaze with the apple juice. Add chicken stock. Bring to a boil, then add to pork in roasting pan. Wrap pan tightly and place in oven. Braise for 2.5 - 3 hours. Pork should pull apart easily. Keep the braising liquid, as it can be used to reheat the pork.