Started with a bed of sliced onions and apples. Rubbed deli mustard into my pork shoulders then seasoned with my rub. Set them on top of the onions and apples inside my hotel pan. Added 2 pints of cider for my braising liquid. Covered with foil. Then into my wood fired oven for 4 hours. No fire, just residual heat from yesterday. Uncovered for the last hour.
Pulled for sandwiches.
