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I like to remove the skin from the pork shoulder and trim the outer fat layer to about a 1/4 inch. You can leave the skin on if you prefer.
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Liberally rub the entire pork shoulder with the dry rub, cover with plastic wrap and let sit in the fridge for 12-24 hours to let the spice flavors penetrate the meat before cooking.
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Preheat oven to 225 degrees F.
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Mix together the water, apple juice and apple cider vinegar.
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Pour into the roasting pan with the pork shoulder.
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Roast uncovered for about 1 hour and 45 minutes per pound. (See notes in recipe introduction.)
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When the pork shoulder comes out of the oven, tent it loosely with aluminum foil and let it sit to rest for 30-45 minutes before pulling the meat apart in medium sized pieces to serve. Toss the pork in the skimmed pan drippings or with a little Maple Chipotle Barbecue Sauce to serve.