Every time I make pulled pork I screw it up.
Every. Single. Time.
Except today, which is truly a miraculous happening. Here's the recipe that occasioned the wonder. I started with a recipe in the Williams Sonoma catalog (no, really) and played from there.
1 4lb pork shoulder (pork butt, whatever you call it. I'll stick with shoulder, if only to avoid as many "butt" jokes as possible)
1 T kosher salt and 1 T freshly ground pepper, rubbed onto pork shoulder
1 yellow onion, chopped
4 cloves garlic
2 T Dijon mustard
Generous squirt ketchup
1/2 cup cider vinegar (I use Mrs. Bragg's, which I'm convinced is somehow healthy)
2 cups low salt chicken broth
Dash or two cayenne pepper
Place the six ingredients above in the bottom of a large dutch oven, and put the pork shoulder (with salt and pepper rubbed in) directly on top. Cover tightly with a lid and bake at 300 degrees for 4 hours. FOUR HOURS. You can check it before that, but it needs to cook until it's falling apart --- and that means FOUR HOURS. Take a nap.
When the pork can be pulled apart with a fork easily, take out and let rest. Meanwhile, spoon the fat off the top of the sauce, and add the following:
1/4 cup apple cider vinegar
1/4 cup brown sugar
1/2 cup ketchup
3 tsp Worchestershire sauce
Keep the sauce warm and place the pork in a large bowl. "Pull" or shred the meat, and then pour the sauce over the top. Toss and serve on toasted, buttered slider buns. Wowza.