BBQ Pork Sandwich

Jeri had this for lunch one day and let me try it. It was delicious, and she was telling me how easy it was to make. So, I had her email me the recipe. Surprise surprise....It ended up being from Paula Deen!! One of Jack's favorite foods is bbq. So, I made it for him one night. He loved it so much that he asked me to make it for his birthday dinner too! I of course cut this recipe in half since it is just the two of us. It also calls for you to serve on a bun with cole slaw and bbq sauce on top. Jack loves bbq sauce and makes his own, but I actually eat this pork without it. It really has such a great flavor with the rub and marinade. We don't put the cole slaw on it either.

Ingredients:
Dry Rub - 2 T salt, 2 T black pepper, 2 T dark brown sugar, 2 T paprika, 1/2 T cayenne
Meat - 4 pound shoulder pork roast
Liquid- 2 c apple juice, 1 c apple cider vinegar, 2 T Worcestershire, 1/2 T garlic powder.

Directions:

Preheat oven to 325 degrees F.

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.

Serve on hamburger buns topped with BBQ sauce and cole slaw.