Ingredients
Scale
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3-4 pound boneless pork shoulder/pork butt
- 2 tablespoons olive oil
- 2 cups low sodium chicken broth
- ¼ cup apple cider vinegar
- ¼ cup orange juice
- 8 burger buns, toasted if desired
- barbecue sauce
Instructions
- Preheat oven to 300°F.
- In a small bowl, stir together all spice rub ingredients until well combined.
- Cut the pork into 4 pieces and trim off excess fat. Rub the pork on all sides with the spice rub.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the seasoned pork to the pan and brown on all sides, about 2 minutes per side. Remove pan from the heat.
- Pour the chicken broth, apple cider vinegar and orange juice into the pot around the pork.
- Cover the pot with the lid and bake for 3-3.5 hours, until pork is very tender and shreds easily with a fork.
- Transfer pork to a large bowl. Let it rest for 10 minutes.
- Use two forks to shred the pork. Optional: Skim excess fat off the braising liquid and then stir a little of the juices into the meat. Serve pork on burger buns, with barbecue sauce.
Notes
For added flavor, let the shredded pork soak in a bit of the braising liquid before serving.
Feel free to adjust the spice rub ingredients to suit your taste preferences.
Serve with coleslaw for an extra crunch.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.