Annie’s Pulled Pork

I got the basis for this recipe from an old co-worker.  I added some tweaks to make it my own.  It's easy prep but slow cook.  Or, you can cut the cook time significantly by using your Instant Pot.

Ingredients:

• 1 5lb boneless pork shoulder, unwrapped and fat trimmed

• 1 medium onion, chopped

• 1T olive oil

• 2 cloves garlic, minced

• BBQ rub (see separate recipe)

• 2 18oz hickory BBQ sauce (or make your own)

• 1c water

• 1c orange juice

Rub BBQ rub (or seasoning salt and pepper) all over the entire roast, getting into all the nooks and crannies.  In a large dutch oven, saute onions in olive oil until translucent.  Add garlic and saute until fragrant.  Add about 1/2c of the BBQ sauce and water to the dutch oven, making sure to scrape up any of the browned bits from the onion and garlic.  Add the orange juice and the rest of the 1st bottle of BBQ sauce.  Add the pork, submerging it as much as possible.  Bring to a boil.  Once boiling, cover and reduce heat to a simmer, and allow to simmer for 5 hours.  

After 5 hours, uncover, stir in 1/2 bottle of BBQ sauce.  Stir to combine.  With two forks, pull apart the meat and simmer off any remaining liquid (you want it at a sauce consistency).

Use remaining BBQ sauce to taste.