Pork Roast

We I always stalk the Pork producers during tailgates.... if you don't, you should. They always hand out bags with recipes, $5 for pork ($10 if you get your husband to grab one too!), meat thermometers, and other Pork goodies. And going through the bag, I cant wait to use my pork coupons for some Boston butt. Because I love Pork Roast. Especially in the fall. We've already made one once this fall (sorry Mary, I didn't get a picture). Now that I have $10 of free pork, I'll have to make it again (and update with a picture for Mary!). :)
And don't feel bad if you missed the Pork Producers today. Go to iowapork.org and enter to win the tailgate package ($100 of pork!) and you automatically get $5 of pork for entering! Now go make some:

PORK ROAST

5 pounds Boston butt
4 tablespoons dark brown sugar
3 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons coarsely ground black pepper
1 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon cayenne pepper (or to taste)
2 cups apple cider vinegar
1 cup water
3 tablespoons Worcestershire sauce
2 teaspoons vegetable oil
1 1/2 tablespoons liquid smoke

Place Boston butt on a plate. In a small bowl mix together the brown sugar, paprika, salt, pepper, onion powder, garlic powder, and cayenne. Rub the mixture into the pork and coat thoroughly. Cover tightly and refrigerate for at least 6 hours and up to 24 hours.
Mix together the remaining ingredients in the crockpot. Add the pork and cook on low for 8-10 hours. Remove the pork from the liquid and shred.
Place the shredded pork in a large ovenproof dish. Toss the shredded pork with enough of the cooking liquid to keep it moist - plus some extra as it will absorb some of the liquid while sitting and reheating.


Makes 10 servings.

Preparation Time: 15 minutes
Resting Time: 12 hours
Cooking Time: 8 hours, 30 minutes
Total Time: At least 21 hours


Oh- and because I know you are wondering... ISU won today!! Go cyclones!