Dry rub:
2 Tbs salt
2 Tbs black pepper
2 Tbs dark brown sugar
2 Tbs paprika
½ Tbs cayenne
4 pound shoulder pork roast
2 cups apple juice
2 Tbs worchestershire
½ Tbs liquid smoke
½ Tbs garlic powder
Preheat oven to 325 degrees.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. 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.
*We like to serve on buns with smoked provolone cheese and a tomato.
*We also just cook in a dutch oven (without the aluminum foil) and charcoal.
from Paula Deen
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