Tuesday, May 26, 2009
Saturday, May 16, 2009
Monday, May 11, 2009
Sunday, May 3, 2009
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown suga
2 tablespoons paprika
4 pound shoulder pork roast
2-cup apple juice
1-cup apple cider vinegar
2 tablespoons Worcestershire
1/2-tablespoon liquid smoke
1/2-tablespoon garlic powder
6 soft hamburger buns with seeds
Paula Deen’s Original BBQ sauce
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.
Prep Time: 10 minutes
Inactive Prep Time: 2 hours 20 minutes
Cook Time: 4 hours
Ease of Preparation: Easy
Yield: 6 servings
It always seems to taste a little better when the hubby offers to go to the store and buy all the ingredients, with both kids, and arrive back at the house with everything plus my favorite, yellow tullips. =) Thanks honey, you're the best! I know I'm blessed.