Ingredients: 2 cups Apple cider vinegar,3 pounds Boneless pork shoulder or roast,3/4 cup Firmly-packed dark brown sugar,2 teaspoons Butter,1/2 teaspoon Celery salt,1/2 teaspoon Dry mustard,1/2 teaspoon Garlic salt,1 1/2 teaspoons Ground black pepper,2/3 cup Ketchup,2 teaspoons Light brown sugar,3 tablespoons Liquid hickory smoke,1/2 teaspoon Onion powder,3 teaspoons Red crushed pepper flakes,salt,cups Water
Instructions:
- Mix paprika, light brown sugar, celery and garlic salts, dry mustard, black pepper, onion powder and salt in a small bowl. Season the entire pork roast and cover overnight in the refrigerator.Preheat the oven to 325F.
- Place the pork roast in a large, disposable aluminum roasting pan.In a small bowl, mix together the melted butter and the liquid hickory smoke for the basting marinade.
- Pour the basting marinade over the pork and cover with aluminum foil. Cook for approximately 4 1/2 hours (or until the pork becomes tender enough to start “pulling” away, turning the pork every hour, and basting every 1/2 hour. Alternatively, cook pork over white hot coals, covered, for 3-3 1/2 hours, basting and turning frequently with basting marinade.
- Transfer the pork roast to a cutting board.
- Drain the excess juices from the pan. Slice the pork roast and pull apart the meat (trimming the fat) and place back into roasting pan.Prepare the BBQ sauce: In a large bowl, mix the cider vinegar, water, ketchup, dark brown sugar, salt, and red pepper flakes and pour over pulled pork, stirring to make sure all pork is covered; cover with aluminum foil.
- Place pulled pork back into the oven (still at 325F) or in pan on grill and cook for 1 1/2 hours, stirring pork and BBQ every 30 minutes.
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