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Instructions
1. Season pork shoulder with dry rub
2. Sear all sides in Dutch oven
3. Add BBQ sauce, onion, and liquid
4. Cover and braise at 325°F for 3-4 hours
5. Remove pork and shred with forks
6. Strain cooking liquid and reduce
7. Mix shredded pork with reduced sauce
8. Serve on buns with coleslaw
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Chef's Notes
Set it and forget it meal perfect for weekends.