Pulled Pork
Prep Time: 20 minutes
Cook Time: 4 1/2-5 hours

1 Large pork butt or shoulder(7-9 lbs)
2 TBSP liquid smoke
3 tsp minced garlic
1 tsp ground cumin
1tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 Medium size orange juiced and halved
1 Medium onion cut into quarters
1/2 Medium onion, chopped
2 Each bay leaves
1 Cup water
1 Cup BBQ sauce
1/2 Cup cider vinegar
2 tsp Olive oil(EVOO)


PREHEAT OVEN TO 350 DEGREES

In large roasting pan, place pork fat side up. Rub top of pork all over with garlic and seasonings. Arrange onion quarters over the top of pork and top with bay leaves.

Add 1 cup of water to pan, along with 2 TBSP liquid smoke. Squeeze the orange halves over top of pork and place the halves into the pan on either side. Cover in foil and bake in 350 degree oven for 4-5 hours, to about 185 degrees.

Remove pork from oven, let it cool a bit, then shred it with two forks, or chop. Discard as much of the fat as possible. Reserve 1 cup of the drippings to use in the sauce.

Meanwhile sautee chopped onion in EVOO and combine with BBQ sauce, vinegar and 1 cup of reserved drippings in large saucepan. Add shredded pork and heat thoroughly over low heat for about another 10 minutes to let the sauce reduce a little bit. I do not like a lot of BBQ sauce in my pork, but you can add as little or as much as your taste requires. Wine Pairing: Zinfandel. Beer Pairing: IPA or Porter.