Preparation
Rinse meat and dry with paper towels. Cut large pieces of excess fat. Mix all ingredients together and rub to cover all sides of the pork and the folds of flesh.
Preheat oven to 215 degrees F.
Place roast, fat side up, in a large saucepan over. Pour 1/3 cup of water put in a small saucepan and liquid smoke. Place the molds in the next boot
Meat. Since the pork, the moisture in the kitchen and introduce environment, such as adding a subtle smoked meat. Cover tightly with the lid and place in the middle of the preheated oven.
Roast pork for 12 hours or until fork tender. If you use a thermometer, the internal temperature is 200 degrees F. Turn off the oven and let the pork rest for 1 hour before removing it.
Ask to separate the pork on a cutting board with a fork into small pieces. Taste for salt and spice level and adjust seasoning.
Serve warm or room temperature soft rolls sprinkled with some of your favorite barbecue sauce.
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