5 to 7 lb. boneless pork shoulder 1 Tbs. ground oregano 2 tsp. cumin 1 onion, roughly chopped 4 cloves of garlic, peeled but left whole ¾ cup orange, pineapple or mango juice 1 Tbs. olive or ...

When I cooked this roast, everything was tender and ready to eat in 2 hours 50 minutes. Cooking time will vary due to wind, temperature, kind of charcoal, and thickness of the cut of meat.

Carefully place in prepared Dutch oven. Pour apple juice around pork roast, being sure not to drizzle it on crusted meat. Roast at 300 degrees for 3-3 1/2 hours, replenishing coals hourly.

1 tablespoon paprika The "Southern Pulled Pork BBQ" recipe just requires a Dutch oven, pork butt and a homemade barbecue rub. Of course, you also have to choose a barbecue sauce to serve with it.

Pour over roast and let continue to cook uncovered in the Dutch oven for about 15 minutes. Let the sauce get sticky on top of the roast. 5. Check the roast. It should be able to fall apart when done.

Heat the oven to 325 degrees. Remove the roast from the refrigerator; pat dry. Arrange on a rack in a roasting pan, skin-side up and place in the oven.

Place in oven and immediately reduce heat to 300 degrees. Roast until an instant-read thermometer inserted into center of loin registers 145 degrees, 45 minutes-1¼ hours.

Remove pot from oven and discard bay leaves. Using potato masher, mash pork until finely shredded. Bring to simmer over medium-high heat and cook until most of liquid has evaporated, 3 to 5 minutes.

Rub paste onto pork, coating evenly, cover with foil and refrigerate 30 minutes. Rinse off paste and pat pork dry. In a small bowl, stir together paprikas, then stir in oil to make a paste.