I ADORE pulled pork sandwiches with barbecue sauce! Yummmm! I don't have a roasting pit, or all day to make the most succulent barbecue, so I thought up this great way to get the same effect without all the hassle! It makes a ton, and it can be frozen as well!
*make this roast right before going to bed. It cooks overnight!
1 pork shoulder, boneless or bone-in. (usually about 5 lbs)
Preheat oven to 450 degrees. Remove pork shoulder from wrapping and rinse in water, pat dry with paper towels. Place in roasting pan on rack. (I don't have a roasting pan. I use a large cookie sheet with raised edges- cover the bottom in tin foil, and place a cooling rack for cookies and cakes on it. Then, just place the roast on that! Works like a charm!)
Mix together: 1 packet mesquite marinade seasoning mix (in gravy and seasoning mix section of grocery store)
1 C. salt
2 Tbsp. Sugar
1 Tbsp. pepper
1-2 Tbsp. water (just to make a paste, not too runny!)
Cover the entire roast with the paste. Place uncovered in oven on middle rack and cook for 20 minutes. Lower heat to 250 and leave in oven overnight- about 8 hours. (DO NOT open the oven door!)
When finished cooking, remove from oven and use fork to "pull" the pork off the roast. It should be very tender! You can refridgerate it until ready to heat and serve, or you can place in a crock pot with a little water to keep warm.
Serve on toasted buns with your favorite barbecue sauce! This is a major crowd pleaser!
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