This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
Dry Rub:
- ½ c. brown sugar
- ½ c. smoked paprika
- ¼ c. kosher salt
- 3 T. black pepper
- 1 t. Garlic powder
- 1 t. Onion powder
- ½ t. Oregano
Pork:
- 4 to 5 lbs boneless pork shoulder
- 2 T. olive oil
- 1 c. cola
- 1 chopped onion
Sauce:
- 2 c. bottled BBQ sauce
- 1 c. apple cider vinegar
- ½ t. Garlic powder
- ½ t. Onion powder
- 2 t. Tabasco
Directions:
Step 1: Heat the oven to 300 degrees and position the racks so a covered Dutch oven will fit.
Step 2: In a small bowl, mix together the first seven ingredients. This will be your pork rub.
Step 3: Rub the pork dry then rub with olive oil and then rub evenly with the pork rub mixture. Place in a large Dutch oven and add the onion and the cola on the sides of the pan. Do not pour the cola over the pork or you will wash off the rub. Cover and bake for 2 ½ hours or until the roast pulls apart when gently pulling with a fork. Move the pork from the liquid to a carving board or large platter. Allow to rest for 15 minutes.
Step 4: While the pork rests, make the sauce
Step 5: In a saucepan, heat the BBQ sauce and the remaining four ingredients. Bring to a simmer.
Step 6: Gently pull the pork apart with two forks or tongs. Serve with the sauce.
