Pulled pork (in the oven)

Dry rub ingredients

(The proportion is what's important, scale to your needs depending on the amount of meat you're using)

• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon mustard powder

Ingredients

• 1 bone-in pork shoulder (sometimes called Boston butt), 5-10LBs
• Several drops Liquid Smoke
• 1/2 cup Apple juice or water

Technique

1. Rub pork thoroughly with dry rub, coating all size. It's a big piece of meat, don't be shy with seasoning. You can do this up to a day in advance or as little as an hour before hand.
2. Pre-heat oven to 275ºF
3. Combine the Apple juice with liquid smoke in a small ramekin, place in the dutch oven
4. Put the pork in the dutch oven being careful to not spill the liquid. Cover tightly and place in oven.
5. Check for tenderness after 5-6 hours, larger shoulders may take longer. The meat should be fall apart tender with the bone pulling out easily without meat attached.
6. Evacuate to a cutting board and allow to cool until you're able to comfortably shred the meat with your fingers or two forms. Discard any large sections of fat.

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