INGREDIENTS
4 lb
Bone-In Pork Shoulder Roast
1
large Onion
2
Tb Salt
2
Tb Pepper
2
Tb Olive Oil
2 cups
Fresh Pressed Apple Juice*
1/4 cup
Raw Apple Cider Vinegar (I use Bragg)
1
Tb Sea Salt
1
Tb Pepper
1/2 cup
Organic Ketchup
1/2
Tb Unsulphured Molasses
2 tsp
Worcestershire Sauce
5
Garlic Cloves (chopped)
2
Tb Whole Grain Dijon Mustard
2
Tb Honey
2 cups
Strained Cooking Liquid
1/4 cup
Brown Sugar
1/2 cup
Organic Ketchup