Step 1

Begin by dry rubbing a 5 to 6 pound pork shoulder roast with the dry rub mixture. Rub all over the surface of the roast, cover and let sit in the refrigerator for several hours or overnight.

Step 2

Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Transfer the roast to a covered roasting pan.

Step 3

Add the onions and apples to the pan.

Step 4

Mix together the brown sugar, molasses, Worcestershire Sauce, Dijon mustard, cider vinegar

Step 5

hot sauce, salt, pepper, apple juice, ginger and five spice powder.

Step 6

Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan.

Step 7

Roast in a 300 degree oven for several hours ( approximately 4-until the meat is very tender and falling off the bone.

Step 8

Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples. Serve over the pulled pork.