Ingredients

Dry rub:

2 tbsp salt

2 tbsp black pepper

2 tbsp dark brown sugar

2 tbsp paprika

1/2 tbsp cayenne pepper

4 lb pork shoulder roast

2 cups apple cider

1 cup apple cider vinegar

2 tbsp worcestershire sauce

1/2 tbsp garlic powder

6 soft rolls

Bbq sauce

Preparation

  • Mix dry rub ingredients in small bowl. Rub evenly on pork roast. Cover with plastic and refrigerate for at least 2 hours or overnight.

  • Preheat oven to 325 degrees F.

  • Whisk liquid ingredients and the garlic powder in large dutch oven.

  • Add pork roast.

  • Cover with aluminum foil then lid.

  • Roast for 4 hours or until fork tender.

  • Baste every hour.

  • Remove from oven until cool enough to handle. Shred pork.

  • Serve with Bbq sauce to taste on buns with cole slaw.