Onion Jam Pulled Pork

Pat the 1.8kg pork shoulder completely dry with paper towels, trimming any large, hard fat deposits to leave a 1/4-inch thin fat cap using the chef knife on the walnut cutting board. In the medium stainless steel mixing bowl, combine 1 tbsp smoked paprika, 1 tsp garlic powder, 1.5 tsp kosher salt, and 3/4 tsp black pepper. Rub the spice mixture evenly over every surface of the pork, pressing gently to help the rub adhere. Let the pork rest at room temperature for 15 minutes while you preheat the oven to 160C (325F).

Heat 1 tbsp olive oil in the 6-quart matte charcoal Dutch oven set on the induction cooktop over medium-high heat. Once the oil shimmers, use the stainless steel silicone-tipped tongs to lower the seasoned pork into the pot. Sear for 3-4 minutes per side, until every surface develops a deep golden-brown crust, about 12 minutes total. Transfer the seared pork to a clean plate temporarily.

Pour 1/4 cup apple cider vinegar into the hot Dutch oven, scraping up any browned fond bits from the bottom with the beech wood spoon. Return the seared pork to the pot, tuck 2 sprigs of fresh thyme around the meat, then cover with the fitted lid. Transfer the Dutch oven to the preheated 160C (325F) oven, and cook for 3 hours, until the pork reaches an internal temperature of 93C (200F) when checked with the instant-read thermometer, and pulls apart easily when prodded with a fork.

While the pork cooks, heat 1 tbsp olive oil in the 2-quart stainless steel saucepan on the induction cooktop over medium-low heat. Add the thinly sliced yellow onions and remaining 1/2 tsp kosher salt, stirring to coat in oil. Cook the onions slowly for 25 minutes, stirring occasionally with the beech wood spoon, until they turn a deep golden amber color and are completely soft, with no crisp white bits remaining. Avoid turning heat to high, as this will burn the onions and create bitter flavor.

Add the packed dark brown sugar, remaining 1/4 cup apple cider vinegar, balsamic vinegar, whole grain Dijon mustard, remaining 1/4 tsp black pepper, and 2 remaining thyme sprigs to the caramelized onions. Stir to combine, then bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the liquid reduces to a thick, syrupy consistency that coats the back of the wooden spoon. Remove the woody thyme sprigs, then set the jam aside until the pork is done cooking.

Once the pork is done cooking, carefully remove the Dutch oven from the oven, transfer the pork to the large walnut cutting board, and let it rest for 10 minutes. Use the two stainless steel meat forks to pull the pork apart into thin, bite-sized shreds, discarding any remaining large chunks of fat or gristle. Reserve 1/4 cup of the cooking liquid from the Dutch oven, discarding the cooked thyme sprigs.

Transfer the shredded pork back to the Dutch oven, add the finished onion jam and the reserved 1/4 cup cooking liquid, then toss thoroughly with the silicone-tipped tongs until every strand of pork is evenly coated in the glossy jam. Taste and adjust seasoning with extra salt or pepper if needed before serving.