[Professor S]

My favorite sandwich creation:

Pennsylvania Pulled Pork

Ingredients:
One pork butt (shoulder, bone in)
The Professor's Wold Famous Pork Rub*
One bottle of Pennsylvania sour cherry wine (Lehigh Valley region, preferred)
1/2 cub apple cider vinegar (Bragg's unfiltered, preferred)
1/2 darkest of the dark molasses (to start)
1/2 cup orange blossom honey (to start)
3 onions
5 cloves of garlic

Apply a generous amount of rub to the outside of a dry pork shoulder, wrap in plastic and then foil. Let it marinate in the fridge for 24 hours, turning once.

The rest of the preparation is to take place no soonr than 12 hours before you plan to serve.

Remove the foil and plastic and apply another coating of the rub and let it sit while you prepare the braise.

In a large roasting pan, place your onion (halved) so that they make a platform for the shoulder.

Pour in the wine, cider vinegar, molasses and honey. Add the whole cloves of garlic.

Place the pork on top of the onions, fat side up.

Cook at 225 for 10-12 hours, or until the shoulder blade easily slides out of the meat with little to no resistance.

Allow it to cool for about 30 minutes and then tear apart with forks.

IMPORTANT: Reserve the braising liquid. This is your sauce.

Serve on a kaiser roll topped with the braising liquid and cole slaw.

*trade secret