| Level: | Easy |
| Total: | 6 hr 15 min |
| Prep: | 15 min |
| Inactive: | 3 hr |
| Cook: | 3 hr |
| Yield: | 16 servings |
Ingredients
- 1 (9-pound) boneless pork shoulder, skin trimmed
- 8 cloves garlic, smashed
- 2 to 3 cups vegetable stock
- 1/2 cup seafood boil seasoning (recommended: Old Bay)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon sweet paprika
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Sunny’s Pork Sauce, recipe follows
- 2 tablespoons olive oil
- 1 cup chopped Vidalia onion
- 2 cloves garlic, grated on a rasp
- Kosher salt and freshly ground black pepper
- 2 cups ketchup
- 1 cup apple cider vinegar
- 1/2 cup orange juice
- 1/4 cup Sriracha
- 2 to 3 tablespoons brown sugar
Instructions
- Heat the oven to 250 degrees F.
- With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each.
- In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours.
- Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy.
- Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn’t tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it’s ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny’s Pork Sauce, recipe follows to make it wet or dry to your taste.
- In a saucepot on medium-low heat, add the oil. Add the onions, garlic, and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender, but not browned and then add the ketchup, vinegar, orange juice, and Sriracha. Taste and then add the sugar, to taste. This should be a loose sauce. Refrigerate or use right away.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 555 |
| Total Fat | 39 g |
| Saturated Fat | 13 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 34 g |
| Cholesterol | 136 mg |
| Sodium | 861 mg |
Reviews
This was fantastic. Definitely a keeper for my family. I roasted a 9 lb Bone in pork shoulder. It took 7 hours at 250. Very tender. We like the sauce too. I put less sriracha than recommended.
I had a 6.5 Boston Butt and cooked mine in the Crock pot for 10 hours, came out sooooo tender. Vinegar based barbecue sauce is not my favorite, will use a new sauce next time.
EXCELLENT! I made this twice but with a twist each time. I did use awesome rub and made the bbq sauce BUT, I cooked in crock pot. I rubbed meat and refrigerated for 24hrs. I cooked in crock pot for 8 hours with the bbq sauce. once done, I removed meat, strained the sauce and removed the fat and then cooked it down…….this is a great hit in our home. Thank you Sunny and thank you grandma!
I thought the Chopped BBQ was delicious. My hubby had a look of amazement when he tasted it (and I’m a really good cook so it wasn’t that I haven’t given him delicious food before!. I was really impressed. Being a Marylander, I was very intrigued by the use of Old Bay…I loved it!
Loved the rub! Loved the sauce! This meal was a hit! The only thing I should mention is that it took more like 5 hours to cook a 6.5lb pork shoulder… Enjoy!
This was a great recipe! Everyone loved and raved over it. Will definitely make this again.
another delicious recipe!!! thumbs up!!! my family loves it
WOW! I lived in North Carolina for 7 years and now being back in Florida you just can NOT find Barbecue that compares. Thank you SOOO much for this recipe! You took my taste buds back without leaving my kitchen! My husband and kids also loved this one! This was the most tender and well flavored pork I have EVER made! I cooked it at 350 the whole time on accident luckily it didn’t dry out, it was juicy and fork fall apart tender. (08/12/2011 – trying it in the slow cooker tonight for a bbq we are having tomorrow. Will alter this to full review with that method tomorrow. :
I don’t know what eveyone did incorrectly but I cooked it low and slow at 225 for about 4 hours covered tightly and it was outragiously good……..I missed the let sit for 2 hours on the show and that did cut into my prep time that I wasn’t expecting but the outcome was worth the wait……….I like hot, my stomach doesn’t so I went light on the hot sause…….and I used “red hot”. Never cooked with “old bay” like it!
Our family gathers every Sunday for dinner. When it’s my turn to cook, I seldom stray from Giada or Ina’s recipes because 9 times out of 10, they turn out as promised. This week, I took a chance on Sunny’s family reunion recipes. Sadly, it only confirmed my tendency to stick with my old standbys. After 3 hours, the meat still was not even close to tender. I finally had to up the temp and settle for carving off the most tender parts for dinner. The sauce is so spicy that it turned half of the guests off completely. I might make it again, but in the slow cooker with only 2 tsp of Siracha.