Pulled Pork Barbecue

This recipe feeds a crowd. I have a large family and I would make this for our birthday parties. It feeds everyone and the liquid smoke in this barbecue makes it taste like you smoked it on the grill. You could also put this in your slow cooker on low for about 8 hours.

Ingredients

 2 tablespoons salt

2 tablespoons Black pepper

2 tablespoons dark brown sugar

2 tablespoons paprika

4 lbs shoulder pork roast or Boston Butt

2 cups apple juice

1 cup apple cider vinegar

2 tablespoons Worcestershire

1/2 tablespoon liquid smoke

1/2 tablespoon garlic powder

Directions

Mix the dry (salt, pepper, sugar, and paprika) 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; overnight is best. Preheat oven to 325 °F. Combine apple juice, vinegar, Worcestershire, liquid smoke, and the garlic powder into a large Dutch oven. Mix to combine. Place the pork in the oven and tightly cover with aluminum foil, then the 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-sized pieces. Allow the fat to come to the top and skim it off. Serve the juice on the side.

Peace be with you,

Veronica