- 4 lbs pork shoulder
- 1 cup Wagco Black Cherry Balsamic
- 1/2 cup Wagco Apple Wood Chipotle Rub
- 1/4 cup brown sugar
- 7 cups cold water
For the Sauce:
- 1/4 cup Wagco Black Cherry Balsamic
- 1/4 cup Wagco Baklouti Green Chili Oil
- 2 Tbsps mustard
- any pan juices, fat poured off
Brine the pork overnight. Dissolve first the apple wood chipotle and then the sugar into the balsamic and water. Rinse the pork and place in a zip lock bag. Pour in the brine and refrigerate for 12-24 hours. Be sure to place the bag in a pan in case the bag leaks.
When the pork is ready, remove from the brine and pat dry. Preheat oven to 225* while pork comes to room temperature.
Place in the oven and cook for 5-7 hours (approximately 1.5-2 hours per pound) until the internal temperature reaches 170*. Turn the oven off. Allow the pork to rest tightly wrapped with aluminum foil for 1 hour.
Meanwhile reduce the sauce ingredients in a saucepan. Uncover the pork and pull it apart with a fork, then drizzle the sauce over the pork and stir to disperse. Serve on buns or with mixed greens drizzled with your favorite vinaigrette.
*Recipe may not look exactly like the picture, picture is just used as a reference.*