Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder and cayenne. Rub the vegetable oil all over the pork to help the spice mix adhere, then massage the rub evenly over the entire roast, pressing it into crevices.

Let the seasoned pork rest uncovered in the refrigerator for at least 2 hours or up to overnight to allow the flavors to penetrate. If short on time, leave at room temperature for 30 minutes before cooking.

Braising Liquid & Flavoring

Sear and set up for braise

Preheat oven to 150°C (300°F). In a large Dutch oven or heavy ovenproof pot, heat 1 tablespoon vegetable oil over medium-high heat. When shimmering, sear the pork on all sides until well-browned (about 4–6 minutes per side). Work in two stages if needed; add remaining 1 tablespoon oil as required. Transfer the seared pork to a plate.

Deglaze and assemble

Reduce heat to medium. Add the sliced onion to the pot and cook until softened, about 4 minutes, scraping up browned bits. Pour in apple cider vinegar and scrape the bottom of the pot with a wooden spoon to deglaze, then add apple juice, chicken stock, and Worcestershire sauce. Stir once, add bay leaves, and return the pork shoulder to the pot, nestling it into the liquid and onions. The liquid should come about one-third to halfway up the pork; it is okay if the top remains exposed.

Braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise at 150°C (300°F) for 3.5 to 4.5 hours, or until the pork is fork-tender and an instant-read thermometer inserted into the thickest part reads at least 90–95°C (195–205°F). Check once halfway: if the liquid is evaporating too quickly, add up to 120 ml more stock or water. Cooking time will vary with roast size and oven.

Finishing & Serving

Rest and shred

Remove the pot from the oven and transfer the pork to a large cutting board or tray. Let it rest for 15–20 minutes covered loosely with foil. Meanwhile, skim any excess fat from the braising liquid with a spoon. Reserve the onions and 120–180 ml of the braising liquid; discard bay leaves. Using two forks or meat claws, shred the pork into bite-sized strands, discarding any large chunks of fat or bone.

Moisten and sauce

Place the shredded pork in a large bowl. Add 120 ml of reserved braising liquid and 120 ml (or to taste) barbecue sauce; toss gently to combine. Taste and adjust: add more braising liquid if dry, or more barbecue sauce for sweetness/tang. If you prefer a saucier result, heat the combined pork and sauce in a skillet over medium heat for 3–5 minutes to meld flavors.

Serve

Pile the pulled pork onto hamburger buns, top with pickles and chopped parsley if desired. Serve immediately alongside extra barbecue sauce on the side.