Ingredients
- Dry rub:
- two tablespoons salt
- two tablespoons pepper
- two tablespoons brownish sugar
- two tablespoons paprika
- 1/2 tablespoon cayenne
- 4 pound shoulder pork roast
- 2 cup any fruit juice
- 1 cup apple cider vinegar treatment
- two tablespoons Worcestershire
- 1/2 tablespoon liquid smoke
- 1/2 tablespoon garlic clove powder
- 6 soft hamburger buns with seeds
- Bbq sauce
- Cole slaw
Directions
Preheat oven to 325 levels F.
Mix the dry rub ingredients in normal size bowl. Sprinkle dry rub all around the pork roast, pressing in to the pork. Cover with plastic and refrigerate not less than 2 hrs.
Combine liquid ingredients and also the garlic clove powder inside a medium bowl and pour right into a large Nederlander oven. Place pork within the oven and tightly cover with aluminum foil then lid. Roast for 4 hrs or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.
Remove from oven and let stand until awesome enough to deal with. Shred the pork having a fork or tongs into bite size pieces.
Serve on hamburger buns capped with BBQ sauce and cole slaw.