Recipe courtesy Sunny Anderson
- Prep Time: 15 min
- Inactive Prep Time: 3 hr 0 min
- Cook Time: 3 hr 0 min
- Level: Easy
- Serves: 16 servings
Ingredients
- 1 (9-pound) boneless pork shoulder, skin trimmed
- 8 cloves garlic, smashed
- 2 to 3 cups vegetable stock
For the Rub:
- 1/2 cup seafood boil seasoning (recommended: Old Bay)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon sweet paprika
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Sunny's Pork Sauce, recipe follows
Directions
Heat the oven to 250 degrees F.
With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each.
In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours.
Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy.
Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn't tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it's ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny's Pork Sauce, recipe follows to make it wet or dry to your taste.
Sunny's Pork Sauce:
- 2 tablespoons olive oil
- 1 cup chopped Vidalia onion
- 2 cloves garlic, grated on a rasp
- Kosher salt and freshly ground black pepper
- 2 cups ketchup
- 1 cup apple cider vinegar
- 1/2 cup orange juice
- 1/4 cup Sriracha
- 2 to 3 tablespoons brown sugar
In a saucepot on medium-low heat, add the oil. Add the onions, garlic, and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender, but not browned and then add the ketchup, vinegar, orange juice, and Sriracha. Taste and then add the sugar, to taste. This should be a loose sauce. Refrigerate or use right away. Yield: 4 cups
