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Step 1

preheat oven to 325. Mix dry rub of 2 tbsp salt, 2 tbsp pepper, 2 tbsp dark brown sugar, 2 tbsp paprika, ½ tsp cayenne. Rub into a 4 lb shoulder pork roast and refridgerate at least 2 hours. Then in Dutch oven combine 2 c apple juice, 1 c apple cider vinegar, 2 tbsp Worcestershire, ½ tbsp liquid smoke, ½ tbsp garlic powder. Put pork in Dutch oven and cover tightly with aluminum foil, then lid. Roast for 4 hours or until fork tender and shreds easily. Brush roast with cooking liquid every hour. Remove and let stand long enough to handle, shred with fork or tongs and put on buns with BBQ sauce and cole slaw. We tried this 12/09 and it was very good. This one shreeded well, unlike last one I did. Kids liked it, very flavorfull. But of course, way too much and lots of leftovers.

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