Pulled Pork with Honey-Cider BBQ Sauce

This recipe calls for powdered honey, which is also called granulated honey.  I’ve found it at my local Asian grocery store, but can also find it online from Marx Foods here.
Serves 6

Ingredients:

Pork:
-1 tablespoon powdered honey
-1 1/2 teaspoons smoked paprika
-1/2 teaspoon sea salt
-1/2 teaspoon freshly ground black pepper
-1/4 teaspoon dry mustard
-1/2 teaspoon chipotle chile powder
-1 (2-pound) boneless pork shoulder, trimmed

BBQ Sauce:
-1 tablespoon olive oil
-1 1/2 cups diced red onion
-2 tablespoons sliced garlic
-1 1/2 cups apple cider vinegar
-3/4 cup powdered honey
-1 (12-ounce) bottle hard cider
-2 (14.5-ounce) cans diced tomatoes
-3 tablespoons tomato paste
-3 teaspoons Worcestershire sauce
-2 teaspoons dried mustard
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1 bunch fresh sage, bound together with kitchen twine

Method:

To prepare pork, combine powdered honey through chipotle chile powder in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.

Preheat oven to 225°. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.

Meanwhile, prepare the BBQ sauce. Set a 1-quart saucepan over medium heat and add the olive oil. Add the red onion and garlic and saute until the onions are lightly caramelized, about 5 to 7 minutes. Add the vinegar and powdered honey to the pan and bring to a boil. Continue to cook until the vinegar is reduced by about half, about 10 minutes. Add the hard cider and reduce by half, about 8 to 10 minutes. Add the remaining ingredients and cook until the sauce is slightly thickened, about 12 to 14 minutes. Remove from the heat, discard the sage, and puree using an immersion blender. Measure out 1/2 cup of the BBQ sauce for basting, setting the rest aside.

Bake an additional 3 hours, basting every hour with BBQ Sauce.

Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 2-3 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.

Shred pork with 2 forks. Serve with sauce.

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