The Most Tender, Tasty, and Moist Pulled Pork Ever

• Meat

  • 5 lb Pork shoulder, bone in Roast

• Produce

  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder

• Condiments

  • 1 Barbecue sauce
  • 1 Mop sauce
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp Brown sugar
  • 2 tbsp Paprika
  • 1/2 tbsp Pepper
  • 1 Rub
  • 1 tbsp Salt

• Oils & Vinegars

  • 1 tbsp Rice vinegar

• Liquids

  • 1 cup Water

Found on frugalfamilyhome.com

Description

Ingredients

• 5-7 pound Bone-in Pork Shoulder Roast
• Rub
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 tablespoon Salt
• ½ tablespoon Pepper
• 2 tablespoons Paprika
• 1 tablespoon Brown Sugar
• Mop Sauce
• 1 cup Water
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Rice Vinegar
• Barbecue Sauce, (optional)

Directions

• In a bowl combine all the rub ingredients and mix well. Reserve some of the rub to add to the shredded pork after cooking if desired.
• Rub the rub onto the roast be sure to cover all sides of the roast with the rub.
• Preheat the barbecue to 225 degrees. Place the pork roast in the barbecue on the grill and cook for 3 hours.
• Mix the mop sauce ingredient and baste the roast once an hour while cooking.
• After the first 3 hours of cooking, move the roast to a barbecue safe pan or disposable foil pan and turn up the heat to 275 degrees. Continue to cook until the roast temperature reaches 190 degrees. About 6 hours.
• Once done let the roast rest. Remove the fat portion from the outside and discard.
• Shred the meat. Removing any fat as you find it and discard.
• Add the reserved rub or barbecue sauce and mix well.
• Serve on homemade bread or buns.