BBQ Pulled Pork with Carmelized Onions

4-5 lbs. pork shoulder with bone in
1 T. kosher salt
1 T. coarse ground black pepper
1 T. Cajun or Blackened Seafood seasoning
3-4 large sweet onions such as Walla Walla, Vidalia, Mayan, peeled and thinly sliced

Place the pork on work surface. Combine the salt, pepper and seasoning in a small bowl; rub the pork on all sides with the mixture. Heat an outdoor grill to medium, place pork on grill and cook for 15 minutes per side to get a good sear on the meat. Remove the meat from the grill, lower the heat to low and turn off middle burner (indirect cooking) and leave the top and bottom burner on. Place the grilled meat on a large sheet of extra heavy-duty foil which has been folded in half for added strength. Top pork with sliced onions, fold up the sides of the foil around the pork and secure the foil. Place on grill; cook on low (about 200o) for 4 hours, checking to see that the pork is not burning and there is liquid in the foil. (Add a little water if the pork is drying out.) After four hours, remove the package of pork from the grill; cool for 30 minutes and then open the foil; pull the pork into thin shreds with a fork. Place in pot with the basic barbeque sauce and add the sliced onions from the foil packet. Heat until simmering and serve in buns or as an entrée. Serves 6-8.
Basic Barbeque Sauce
2 T. vegetable or canola oil
1 medium onion, finely chopped
2 cups bottled chili sauce
1 cup water
¼ cup brown sugar
2 T. Worcestershire sauce
¼ cup red wine or cider vinegar
juice of 1 lemon
1 T. dry mustard
1 tsp. paprika
1 tsp. chili powder

In a medium saucepan, heat oil. Sauté the onion for 2-3 minutes over medium heat. Add the chili sauce, water, sugar, Worcestershire sauce, vinegar, lemon juice, dry mustard, paprika and chili powder. Cover; simmer for 20 minutes. Use immediately or store in a glass jar in refrigerator for up to 1 week.

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