Dutch oven r&r pulled pork

Ingredients

• 3.5 – 5 Pounds Pork Shoulder
• 1 Preparation BBQ Rub-a-dub
• 1 Preparation R&R BBQ Sauce
• 1 Medium Onion
• 3 Large Garlic Cloves

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Preparation

• Completely cover entire Pork shoulder with rub.
• Place into large zip-loc bag and press rub into meat. Seal bag and place in refrigerator for at least 12 hours.
• When done marinating, remove meat from fridge and let stand for 20 minutes. Preheat oven to 300°. In the meantime, slice onion and then cut slices in half. Slice garlic cloves lengthwise.
• Evenly spread half the onions and garlic in the bottom of a quality Dutch Oven. Place the Pork should on top of the onion and garlic slices, then cover with the meat with the rest of them.
• Place lid tightly onto Dutch Oven and put into oven. Pork shoulder should cook for about 1.5 hours per pound. To be certain it is fully cooked, insert a meat thermometer.
• Meat should be done when it reaches 175°. While meat is cooking, make one preparation R&R BBQ Sauce.
• Scrape any loose onion or garlic slices off Pork shoulder into Dutch Oven. Remove meat from Dutch Oven, place onto a raised edge plater and let stand for 15 minutes.
• Skim fat from juices that remain in pan and reserve any remaining liquid, onions and garlic.
• Place remaining meat, drippings, and onion/garlic scraps back into Dutch Oven with reserved liquid and ingredients.
• Pour in 1.5 to 2 cups of the R&R BBQ Sauce, and stir all ingredients together. Place lid back onto Dutch Oven and return to oven for 15 to 20 minutes.