Dry rub:
1/4 c. Cookies Flavor Enhancer
1/4 c. dark brown sugar
4 lb. pork shoulder roast or boneless rib ends
Liquid ingredients:
2 c. apple juice
1 c. apple cider vinegar
2 T. Worcestershire sauce
1/2 T. liquid smoke (optional)
Hamburger buns
Cookies Sweet Hickory BBQ Sauce
Judy’s Coleslaw
Preheat oven to 325 degrees. Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours or overnight.
Combine liquid ingredients in a medium bowl and pour into a large Dutch oven. Place pork on top of liquid ingredients and tightly cover with aluminum foil, then lid. Roast for 4 hours or until pork is fork tender and shreds easily.
Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces. Serve on hamburger buns with Cookies Sweet Hickory BBQ Sauce and cole slaw.
*This recipe can also be prepared in a slow cooker by placing marinated pork and liquid ingredients into crock pot and cooking on low for 8 hours.
