- 3 LB Pork Shoulder
- 1 Small Onion –Large Dice
- 1 Rib of Celery-Large Dice
- 1 Carrot-Large Dice
- 1 Garlic Clove-Large Dice
- Favorite Spice Rub or Cayenne Pepper
- 1 ½ cups Chicken Stock or Homemade Stock
- 1 18 oz. Bottle of your favorite BBQ Sauce or your own homemade sauce
Place Pork Shoulder in Roasting Pan. Sprinkle with Spice Rub or Cayenne Pepper. Add veggies around the roast. Pour ½ of the chicken stock around the roast; not over the roast. Cover tightly with foil. Bake at °225 for 7 hours.
Remove roast from pan. Let cool. Place pan on stove and pour remaining stock over veggies in the pan. Simmer all the “good bits” from the bottom of the pan and reduce by ½. Stain this liquid through cheesecloth.
Now with a fork or your fingers, pull apart “shred” the roast. Pour on your favorite BBQ Sauce. I like Sweet Baby Rays. Use the strained liquid from above for added flavor and desired consistency of the pulled piggy sauce. I like my sauce to be so thick so adding the liquid seems to do the trick and gives the pork that little “something something” extra.
Serve on a fresh roll/bun. I like to serve this on Rhodes Texas Rolls; found in the freezer section at your local store. It is also fun to top with your “fav” coleslaw.