Virginia-Style Pulled Pork

In a mixing bowl, combine all the ingredients together into a sauce (everything except the pork and water). Using your hands, rub the sauce into every nook and cranny of the pork shoulder. When all of the pork shoulder is covered in the sauce, place it in the bottom of a Dutch oven. Pour any remaining sauce over the meat. Add 1 cup of water to the bottom of the pot and cover. Cook on 300F for 4 hours, turning the meat over once or twice while it cooks.

Remove from the oven and move the meat to a large bowl or serving platter — this is a bit messy! Using two forks, shred the pork and remove from the bone. Discard the bone and continue to shred the meat. Spoon some of the liquid left in the pot over the pork until it reaches your desired taste — use as little or as much as you like.

Serve on buns with coleslaw for a Southern dish or with tortillas, onion, and lime for a Tex-Mex flare.