Why I Love This Recipe
The easiest recipe - get it ready the day before & throw it in the oven 6 hours before dinner time. It gets rave reviews & I'm always busy passing along the recipe after the party's over. This recipe was handed down from a friend - he had pulled it from a magazine, but I'm not sure which. It has been adjusted to 5 times as much - not changing the cooking time at all - works beautifully.
Serve w/cole slaw & soft white rolls, buns or bread.
Ingredients You'll Need
1/4 cup dark brown sugar, lightly packed
2 Tablespoon kosher salt
2 Tablespoon paprika (I used a combo of smoked & hot paprika - up to you & your taste)
1 Tablespoon ground black pepper
1 Tablespoon ground coriander
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1 boneless pork butt, approx 3 lbs.
1.5 cups apple juice
1/2 cup water
Mix first 7 ingredients together in a bowl large enough to contain your pork roast.
Put roast into bowl w/spice mixture & rub the roast all over with the spices, rubbing it into all nooks & crannies & caking in on top, sides & bottom.
Cover bowl with plastic wrap & refrigerate overnight or for at least 2 hours (try to go for overnight).
Preheat oven to 300 degrees.
Lay pork on a rack inside a roasting pan.
Pour apple juice & water into pan (pork should not be sitting in the liquid).
Cover pan tightly with foil & slow roast for 5 hours.
Remove foil & cook another 30 minutes, until pork is really tender & falling apart.
Remove from oven & transfer to a baking sheet.
Let stand 10 minutes & shred into small pieces. Transfer to serving dish & pour liquid from roasting pan over meat & toss to coat. (Can be made up to 2 days ahead)