Pulled Pork Sandwiches

Dry rub:
2 tbsp salt
2 tbsp black pepper
2 tbsp dark brown sugar
2 tbsp paprika
Scant ½ tbsp cayenne pepper
4 # shoulder pork roast

2 cup apple juice
1 cup apple cider vinegar
2 tbsp Worcestershire
1 tbsp liquid smoke
½ tbsp garlic powder

BBQ sauce
Cole slaw, prepared creamy style

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. Add roast & cover tightly with aluminum foil, then lid. Roast for 4 hours or until fork tender & shreds easily. Brush the roast with cooking liquid every hour.

Remove from oven and put roast in shallow dish to shred. (Discard bone and fat.) Add enough juice to desired consistency.

Serve on hamburger buns with BBQ sauce and coleslaw.

6 servings.