Pulled Pork Recipe

Ingredients

Dry rub:
2 Tbls salt
2 Tbls black pepper
2 Tbls dark brown sugar
2 Tbls paprika
1/2 tsp cayenne pepper

4 lb shoulder pork roast (pork butt)
2 cups apple juice
1 cup apple cider vinegar
2 Tbls Worcestershire
1/2 Tbls liquid smoke
1/2 Tbls garlic powder


6 Hamburger buns
BBQ
Cole slaw
Pickles

Directions:
Preheat oven to 325 degrees.  Mix the rub ingredients in small bowl.  Sprinkle dry rub all over the pork roast, pressing into the pork.  Do not remove any fat from the roast.  It will cook off and help the pork to remain juicy.  Cover with plastic and refrigerate for at least 2 hours. 

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 then lid.  Roast for 4 hours or until fork tender and shreds easily.  Brush the roast with cooking liquid every hour. 

Remove from 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 topped with BBQ sauce and pickles.  Cole slaw as a side dish.

*10-12 lbs of pork butt should be sufficient for freezer club portions.  The meat will cook down considerably. 
* This can also be made in a crock pot.  Allow meat to cook 6-8 hours or until fork tender.
* When making this meal, provide buns along with the meat.