Classic slow cooked recipe for Southern pulled pork that is mouthwatering and crowd pleasing as a main meal with plenty of leftovers for sandwiches and lunchboxes.
Sprinkle the pork with the rub ingredients. Cover with natural beeswax food wrap and let sit for 2 to 6 hours in the refrigerator.
Preheat oven to 275 F/ 135 C degrees.
Heat the lard over medium heat in a large cast iron skillet. Brown the pork on all sides.
Remove and place in large dutch oven or roaster.
Saute onions until soft and place on top of the pork roast. Pour the chicken stock into the roaster, cover and bake until falling apart tender. 5 - 7 hours.
Let meat set for at least 10-15 min after coming out of the oven, then shred w/ large fork discarding bone and surplus fat.
Serve with the juices from the pan or homemade barbecue sauce. I serve this with sauted purple cabbage and apples in the fall and winter and coleslaw in the summer.