Night before - rub 4 lb. shoulder pork w/ dry rub.
The next morning - Add to crock pot: 2 cups apple juice, 1 cup apple cider vinegar, 2Tbs worcestershire, 1/2Tbs liquid smoke, 1/2Tbs garlic powder. Add pork. Cook on low for 8 hrs.
Shred pork. Serve on buns with bbq sauce. |