Yep, Rich has done it again.
A nice, lazy Sunday. Back-to-back Christmas movies. Extra kids in the house (winter break). And a smell of slow cooking pork fills our home. Oh, by now I realize that it was very well worth to be awaken by an alarm in the morning on a Sunday. Rich had to get up earlier than usual just to get the pork rubbed. And now we can smell it!
For the roast he used:
- pork roast (shoulder) - 4-5 lbs
- dry rub: salt, pepper, brown sugar, paprika, cayenne
Rub the roast, wrap in plastic, and refrigerate for at least 2 hrs.
Combine and pour into the cast iron dutch oven:
- 2 c. apple juice
- 1 c. apple cider vinegar
- 2 TBS Worcestershire sauce
- 0.5 TBS liquid smoke
- 0.5 TBS garlic powder
Place the roast in the pan, cover, and slow cook at 325F for about 4 hrs. (pork should pull apart easily.)
Let the meat cool down slightly, to allow you to pull it, and to trim the fat away. We like to add a little of the broth, in which the meat cooked, back into the pulled pork, to keep it moist.
Serve on top of your favorite toasted buns, topped with some BBQ sauce and tangy homemade slaw. OH SO GOOD!
