Pork - Slow cooked pulled BBQ

By ngteller

Ingredients

• Rub Recipe:
• 1 6-7 lb bone-in butt pork shoulder, with 1/4-inch fat cap
• BBQ rub (recipe follows)
• 6-8 cups apple juice
• 3-4 cups BBQ sauce (whatever your favorite)
• 1 tbsp kosher salt
• 2 tbsp dark brown sugar
• 1/4 cup chili powder
• 3/2 tbsp paprika
• 3/2 tsp ground pepper
• 5/4 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp taco spice
• 1 tsp onion powder
• 1 tsp dry mustard
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground coriander
• 1/8 tsp ground cumin
• 1/2 cup sugar

Details

Servings 12

Preparation

Step 1

The night before roasting. Coat pork heavily in rub mixture. Wrap in plastic and refrigerate overnight.

Remove pork from refrigerator 2 hours prior to cooking

Preheat oven to 250F

Put the pork, fat side up, in a roasting pan with enough apple juice to cover the bottom of the pan. Cook in the oven until the exterior of the pork is mahogany colored, about 4 hours, adding more apple juice as needed. If the exterior is drying out, spray pork with juice.

Carefully transfer the pork to long pieces of double-layered, heavy-duty foil. Pull up the side of the foil, add 1/2 cup apple juice to the foil, and wrap so it's as airtight as possible. Return to the oven and cook until internal temperature in 190F, 4-5 hours.

Unwrap, let cool slightly, and pull the pork to desires consistency.

Serve on buns and top with BBQ sauce.