Blackened Cajun Pulled Pork

Ingredients

• 5 lbs Pork shoulder (Boston butt), bone-in
• 0.5 cup Cajun blackening spice rub (paprika, cayenne, garlic, onion, thyme)
• 0.5 cup All-purpose flour
• 0.5 cup Vegetable oil or lard
• 1 large Yellow onion, finely diced
• 1 large Green bell pepper, diced
• 3 stalks Celery stalks, diced
• 4 cups Beef stock, unsalted
• 6 cloves Garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 3 leaves Dried bay leaves
• 0.25 cup Fresh flat-leaf parsley, chopped(optional)

Instructions

1. 1

   Pat the pork shoulder dry and coat heavily with the Cajun blackening spice rub, pressing it firmly into the meat to form a thick crust.

2. 2

   Heat a large heavy-bottomed cast iron dutch oven over high heat until smoking; sear the pork on all sides until a dark, charred crust forms, then remove and set aside.

3. 3

   Reduce heat to medium-low and add the oil and flour to the same pot, whisking constantly for 15-20 minutes to create a dark chocolate-colored roux.

4. 4

   Immediately stir in the 'Holy Trinity' (onion, bell pepper, and celery) to the roux to stop the cooking process, sautéing until softened.

5. 5

   Add the minced garlic and slowly whisk in the beef stock and Worcestershire sauce, scraping the bottom of the pot to release all the blackened fond.

6. 6

   Return the pork to the pot, add bay leaves, cover tightly, and braise in a 300°F (150°C) oven for 5 to 6 hours until the meat is falling off the bone.

7. 7

   Remove the pork to a tray, shred the meat, and discard the bone and excess fat.

8. 8

   Skim the fat from the braising liquid, reduce the sauce over medium heat by one-third, then fold the shredded pork back into the thickened gravy.