Pulled Pork BBQ

By hazelljbmh

Ingredients

• 2 tbsp dark brown sugar
• 2 tbsp paprika
• 1 1/2 tbsp salt
• 1 1/2 tbsp pepper
• 1 tbsp ground cumin
• 1 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp mustard powder
• 1 4-lb boneless pork butt or shoulder roast
• 2 cups apple juice
• 1 cup apple cider vinegar
• BBQ Sauce
• 1 1/2 cups ketchup
• 1/3 cup molasses
• 1/4 cup fresh lemon juice
• 1 1/2 tbsp Worcestershire sauce
• 1 1/2 tsp mustard powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper

Preparation

Step 1

to make pulled pork - in small bowl, combine the brown sugar, paprika, salt, black pepper, cumin, cayenne pepper, garlic powder, and mustard powder. Place the meat in a large bowl and rub the mixture all over. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
When you are ready to cook the pork, preheat the oven to 325. Pour the apple juice, vinegar, and Worcestershire sauce into a large Dutch oven. Place the pork in the pot and tightly cover it with foil, then the lid. Bake until the meat is fork tender and shreds easily, about 4 hours, basting the roast with the cooking juices about every hour.
Meanwhile, make the barbecue sauce: In a small saucepan, combine the ketchup, molasses, lemon juice, Worcestershire sauce, mustard powder, onion powder, and cayenne pepper. Bring to a simmer over medium-low heat and cook for 15 minutes, then remove from the heat.
Remove the meat from the oven and let stand until cool enough to handle. Shred the pork into strands with a fork or tongs. Toss with the barbecue sauce and serve, sandwiched in buns if you'd like.