The recipe is tweaked from one made by my good friend Joe Kennedy. He can't stand the taste of onions in anything, but I feel they're necessary in this recipe. And the garlic too. The good thing is, you can adjust almost of all of this to your taste. For example, I think the flavor of Liquid Smoke is strong, so I use the smaller amount.
Pulled Pork Ingredients
2 large onions, quartered
2 Tbsp brown sugar
1 Tbsp smoked paprika
1 tsp salt
4-6 pound pork roast--avoid loin, it will be dry
1-2 Tbsp Liquid Smoke
For the sauce:
1 cup cider vinegar
1/3 cup Worcestershire sauce
2 tsp sugar
1/2 tsp dry mustard
1-3 garlic cloves, to taste
1 tsp red pepper flakes
Peel the onions, cut in 8ths, and saute them in a small amount of olive oil in a large heavy pot. Mix together the brown sugar, paprika, salt and pepper, and pat this rub all over the roast. Place the roast on top of the onions and sprinkle the liquid smoke on top.
Meanwhile, stir the vinegar and other ingredients together and pour 1/3 of this into the pan, reserving the rest in the refrigerator.
Cook on low for about 3 hours. When it has cooled, remove any bones, extra fat, and the onions, and shred the meat.
Add the reserved vinegar sauce and red sauce if desired. (I DO desire it, in fact added two jars of Bone-sucking BBQ sauce.) Cook another 45 minutes or so. Taste to correct seasonings.
Serve on toasted rolls with salad or cole slaw.
Stay up with all Lucy's news on the food critic mysteries: Follow her on Twitter and Like her on Facebook.