The rub:
8 lb. shoulder pork roast
2 Tbls. salt
2 Tbls. dark brown sugar
2 Tbls. black pepper
2 Tbls. paparika
1/2 Tbl. Cheyenne pepper

Cooking:
2 cups apple juice or cider
1 cup apple cider vinegar
2 Tbls. Worcestershire sauce
1 Tbl. Liquid Smoke

8 lb. shoulder pork roast 2 Tbls. salt 2 Tbls. dark brown sugar 2 Tbls. black pepper 2 Tbls. paparika 1/2 Tbl. Cheyenne pepper 2 cup s apple juice or cider 1 cup apple cider vinegar 2 Tbls. Worcestershire sauce 1 Tbl. Liquid Smoke

Rub the ingredients on roast and set in caserole dish. Cover with Saran Wrap and place in refrigerator for about 2 hours or more. You might not want to use all of this rub.

Put all of the cooking ingredients in a large pan, preferably a dutch oven and stir them up. Place the roast down in the pot and cover pan with tin foil and then put the lid on. Cook at 325º for 4 hours. let cool enough to tear up for barbecue sandwiches. Stir in your favorite barbecue sauce or eat without any sauce.