Step 1
Remove pork shoulder from packaging and pat dry.
Step 2
Pre-heat oven to 300 degrees Fahrenheit.
Step 3
Trim fat cap from shoulder: Do not remove all fat, just pare down thick areas to silver skin.
Step 4
Transfer to roasting pan and generously apply rub to all sides of pork shoulder, making sure it’s completely covered.
Step 5
Add enough Clarksburg Semi-Sweet Hard Cider to the pan to reach about 1/3 of the way up the pork.
Step 6
Add rough-chopped onion to the pan.
Step 7
Add probe thermometer before sealing.
Step 8
Seal pan with plastic wrap and then double wrap with heavy duty aluminum foil.
Step 9
Place pan in oven with probe thermometer.
Step 10
Bake until internal temp on the thermometer reaches 225 degrees (you will know you have tender pork when the bone slides out nice and clean).
Step 11
Reserve 1 cup of liquid from pan for making the BBQ sauce.
Step 12
Gently remove pork from pan and transfer to cutting board or platter to pull/shred pork. Once shredded, mix in BBQ sauce and serve.
