Ingredients

1 large onion
4 lb pork shoulder or butt
2 tsp sea salt
1/2 tsp chipotle black pepper
1/2 tsp smoked paprika
1 tsp oregano
1/2 tsp cumin
1/4 tsp coriander
1 TB olive oil
6 cloves garlic, crushed
1.5 liters orange juice (1 carton)
1/2 cup ketchup
1/4 cup light brown sugar
1/8 cup apple cider
1/8 cup Dijon mustard
1 TB lemon juice
8 Kaiser rolls

Method

Chop onion into large pieces and place in the bottom of a large pot. Put the pork roast on top. Place the crushed garlic cloves around the roast. Rub the roast with the sea salt, pepper, smoked paprika, oregano, cumin, coriander and olive oil. Add orange juice to the pot. Bring up to a boil. Reduce to a simmer and cover. Check it after 2 hours. A fork should slide into it easily. Cook another 30 minutes, if necessary until fork-tender. Remove roast to a cutting board. Allow to cool slightly and shred with two forks. Keep the meat warm. Turn pot up to high and reduce the liquid to three cups. Strain the liquid and place in a two quart saucepan. Whisk in ketchup, mustard, brown sugar, apple cider and lemon juice. Simmer uncovered until it is a nice, thick consistency of a sauce. Taste for seasoning. Combine about 2/3 of the sauce with the shredded meat and use tongs to make sure the meat is coated. Serve the meat on Kaiser rolls with more of the sauce on the side.

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday morning at 6 on AM1010 CBS and other stations. You can read her articles and hear previous shows on her podcast page at http://elizabethdougherty.com