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BBQ Sandwiches
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| 2 T. | Salt |
| 2 T. | Pepper |
| 2T. | Brown Sugar |
| 2T. | Paprika |
| 1/2 T. | Cayenne |
| 4 lb. | ShoulderPork Roast |
| 2 C. | Apple Juice |
| 1 C. | Apple Cider Vinegar |
| 2 T. | Worcester |
| 1/2 T. | Liquid Smoke |
| 1/2 T. | Garlic Powder |
Preheat oven to 325 degrees
Mix first five ingredients in a small bowl, this will create a dry rub. 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 into Dutch oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush roast with cooking liquid every hour.
Remove from oven and let stand until cool enough to handle. Shred the pork with a fork
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