BBQ Pulled Pork Sandwiches with Apple Chutney

Prepare the Pork:

In a small bowl, combine the 1/2 cup brown sugar, cumin, thyme, rosemary, garlic powder, 1 tablespoon salt, and 1 tablespoon black pepper. Rub mixture all over pork shoulder. Refrigerate pork for 8 hours or overnight.

Preheat oven to 250 degrees. In a large saute pan, heat 3 tablespoons of vegetable oil to medium-high. Add the pork shoulder to the pan and brown on all sides.

For the BBQ Sauce:

In another bowl, mix together the 1/2 cup brown sugar, molasses, Worcestershire, liquid smoke, mustard, honey, cider vinegar, jalapeno juice, salt, and pepper.

Transfer pork shoulder to a dutch oven or large oven proof dish. Pour BBQ sauce over the top and place into oven. Cover with lid or aluminum foil. Cook pork for 8 to 10 hours until it easily falls apart. Remove the lid or foil the last 30 minutes.

Remove pork and let cool. Shred pork by pulling it apart with two forks.

For the Chutney:

In a large pot, combine the apples, 1/2 cup cider vinegar, onion, raisins, 1/2 cup sugar, ginger, apple cider, and pepper flakes. Bring mixture to a simmer. Cook until most of the liquid has evaporated, about 1 1/2 hours. Cool. Add salt and pepper to taste. Chutney can be made up to 7 days in advance.

To Serve:

Pile shredded pork onto warm hamburger buns or bread. Add 2 or 3 tablespoons of apple chutney. Serve with your favorite side dish.