BBQ Pork Sandwich

By Cathie davidson

Ingredients

• Dry Rub
• 1 TBL salt
• 1/2 TBL black pepper
• 2 TBL dark brown sugar
• 2 TBL paprika
• 1/4 TBL cayenne
• 4 lb pork shoulder or picnic pork roast
• Mix the dry rub ingredients in a small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.
• Roasting Marinade
• 2 Cup apple juice
• 1 cup apple cider vinegar
• 2 TBL Worcestershire
• 1/2 TBL liquid smoke (by BBQ sauce in the grocery store)
• 1/2 TBL garlic powder

Preparation

Step 1

Heat oven to 325

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large dutch oven. Place pork in the oven and tightly cover with aluminum foil and then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.

Remove from the oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.

Serve on hamburger buns with BBQ sauce and cole slaw,