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Mix together all of the ingredients for the dry rub.
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Rub the mixture all over the pork shoulder roast.
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Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides.
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Transfer the roast to a covered roasting pan.
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Chop the apples and onions and add them to the pan with the roast.
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Mix together the 2 1/2 cups Maple Chipotle Barbecue Sauce and all of the remaining ingredients.
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Pour all over the roast, apples and onions in the roasting pan.
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Cover with aluminum foil and then the lid of the roasting pan.
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Roast in a 300 degree oven for several hours (approximately 3-4) 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.
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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.
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Tear the pork into small strips, discarding the bone/s and any excess fat.
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Serve the reduced and pureed braising liquid over the pulled pork.