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
  • 2 teaspoons Light brown sugar
  • 3 tablespoons Liquid hickory smoke
  • 1/2 teaspoon Onion powder
  • 3 teaspoons Red crushed pepper flakes
  • salt
  • cups Water

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Prepare the rub

Step 1

  • 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.
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Step 2

  • 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.
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Step 3

  • 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.
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  • Length: 360 minutes

Step 4

  • Transfer the pork roast to a cutting board.
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Step 5

  • 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.
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Step 6

  • 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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  • Length: 150 minutes