Pulled Pork

• 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

1. - Mix dry rub ingredients in small bowl. Rub evenly on pork roast. Cover with plastic and refrigerate for at least 2 hours or overnight.
2. - Preheat oven to 325 degrees F.
3. - Whisk liquid ingredients and the garlic powder in large dutch oven.
4. - Add pork roast.
5. - Cover with aluminum foil then lid.
6. - Roast for 4 hours or until fork tender.
7. - Baste every hour.
8. - Remove from oven until cool enough to handle. Shred pork.
9. - Serve with Bbq sauce to taste on buns with cole slaw.

rub, salt, black pepper, brown sugar, paprika, cayenne pepper, pork shoulder roast, apple cider, apple cider vinegar, worcestershire sauce, garlic, rolls, bbq sauce

Taken from www.epicurious.com/recipes/member/views/pulled-pork-50022436 (may not work)