- 12
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
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.
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