Ingredients
The following ingredients have 4 Servings
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 3 tablespoons paprika
- 1 1/2 tablespoons ground black pepper
- 1/2 tablespoons ground coriander
- 1/2 teaspoon dry mustard
- 1/2 teaspoon onion powder
- 1 boneless pork butt or picnic shoulder (about 3 pounds)
- 2 cups apple juice
- 1/2 cup water
- 1 package hamburger buns
- 2 tablespoons butter
- 1/2 cup ketchup
- 1 1/2 tablepsoons brown sugar
- 1 tablespoon Worcesterchire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon Cayenne pepper
- 1 1/2 cups apple cider vinegar
Instruction
- In a small bowl, mix brown sugar and the dry spices together. Massage the mixture into the pork, cover, and let sit in the refrigerator for 2 hours or up to overnight.
- Preheat oven to 300 degrees F.
- Lay pork on a rack insert fitted inside a roasting pan just large enough to fit the meat into, just high enough so the pork is sitting above the cooking liquid. Pour in apple juice and water, cover pan tightly with foil, and slow roast for 5 hours. Remove foil and cook for another 30 minutes, until pork is brown outside and meat is basically falling apart.
- Remove from the oven, place on a platter and let the meat cool for 15 minutes. Using two forks or your fingers, shred the meat into chunks. Add the drippings back into the pork and stir. Transfer to a serving bowl for serving, or cover and refrigerate for up to 2 days. To reheat bake in a 350 degree oven for 15 minutes or on a camp fire for 1/2 hour in a dutch oven or camp pot in the ashen coals.
- Ladle a serving of meat on a warm bun and serve with coleslaw, pickles and BBQ sauce.
