I’m not a huge fan of sauces, flavors, and smoking that overpowers the actual taste of the main ingredient.  This is why I refer to it simply as pulled pork. The flavors in this recipe are sultry which totally harmonizes with the slowly roasted tender pork. Again…this feeds a small neighborhood so feel free to experiment.

Two 3-4 pound pork shoulder roasts, bone in
2 cups good  sweet Marsala (not grocery store stuff please…and not the $4-5 bottle from the liquor store….splurge on a $12-15 bottle. It makes a difference)
1-1/2 cups apple cider vinegar
2 cups of water
8 cloves of garlic finely chopped
2 tablespoons freshly ground sea salt
1 tablespoon freshly ground black pepper
2 tablespoons hot Hungarian paprika
2 tablespoons regular Hungarian Paprika
1 teaspoon dried thyme
1 small onions chopped
1/2 cup olive oil

I use a big Nesco roaster in the summer for this, but you can use the oven too.
Place the roasts fat side up in the roasting pan and drizzle with the olive oil. Rub the garlic into the meat and then sprinkle the other dry ingredients over the roasts.

Add the chopped onion, cider vinegar, marsala and water to the pan and roast, covered for 3-4 hours at 300 degrees. Baste often with the pan juices and turn the roasts occasionally to keep the meat in contact with the liquids evenly.

When the pork easily shreds with a dinner fork you know it’s done perfectly. Remove the large shoulder bones and continue to shred the pork into the juices.


serve the pork atop a good crusty bread that will soak up all those juices. I love this with a side of good bitter greens…yum!