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Begin by dry rubbing a 5 to 6 pound pork shoulder roast with the dry rub mixture. Rub all over the surface of the roast, cover and let sit in the refrigerator for several hours or overnight.
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Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Transfer the roast to a covered roasting pan.
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Add the onions and apples to the pan.
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Mix together the brown sugar, molasses, Worcestershire Sauce, Dijon mustard, cider vinegar
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hot sauce, salt, pepper, apple juice, ginger and five spice powder.
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Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan.
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Roast in a 300 degree oven for several hours ( approximately 4-5) until the meat is very tender and falling off the bone.
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Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples. Serve over the pulled pork.
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Use the pulled pork along with montery jack and cheddar cheese to top tortilla chips and bake at 350 degrees F until the cheese has melted. Top with chopped avocado, tomatoes and green onions and serve with your favorite salsa.