Bbq Pork Sandwich - cooking recipe

Ingredients

Dry Rub
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 lbs shoulder pork roast
Liquid Ingredients
2 cups apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder

Preparation

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 325 degrees F.
Combine the liquid ingredients and pour into a large Dutch oven; add the pork. Cover the dutch oven with aluminum foil then the lid. Roast for 4 hours or until the pork is 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.
Serve on buns topped with BBQ sauce of your choice and cole slaw.