3-4 pound pork roast (shoulder or Boston butt)
2 tablespoons salt
1 tablespoon black pepper
3 tablespoons dark brown sugar
2 tablespoons smoked paprika (if smoked paprika is unavailable, use 1 tbsp cumin and 1 tbsp plain paprika)
½ tablespoon dry mustard
½ tablespoon garlic powder
½ tablespoon onion powder
½-1 tablespoon ground cayenne pepper (depending on your desired level of heat)
1/2 tablespoon liquid smoke
3 tablespoons Worcestershire Sauce
2 cups of apple juice
1 cup apple cider vinegar
Mix dry ingredients in a bowl, stirring until well incorporated. Rub the mixture over the pork and refrigerate for at least two hours and up to overnight. When ready to cook, preheat oven to 300 degrees. Put the pork in a Dutch oven and cover with liquid ingredients. Place into oven and cook for 4-6 hours or until roast has reached an internal temperature of 165 degrees (and is falling apart).
When this is complete, remove pork from pot and place on a large cutting board or platter to rest. Put Dutch oven on stove top over medium-high heat and boil cooking liquids until reduced by about half (hint: if you want an even thicker sauce, try adding ½ cup of ketchup before cooking down). Once rested for at least 15 minutes, put pork into reduced sauce and serve on the bun of your choice!