Pulled Pork

Score both sides of the pork shoulder so the marinade seasonings can penetrate the meat. A bone-in shoulder adds the most flavor.

Rub the marinade dry rub all over the pork, working it into the slits.

In a bowl, combine the apple juice, apple cider vinegar, brown sugar, Louisiana hot sauce, and liquid smoke.

Transfer the pork and all the liquid marinade into a plastic bag.

Marinate in the refrigerator overnight, preferably for 24 hours.

Preheat the oven to 250°F (121°C).

Transfer the pork onto a few sheets of heavy-duty aluminum foil and discard the liquid marinade.

In a small bowl, combine the foil dry rub and brown sugar, then rub the mixture all over the pork.

Wrap the pork tightly in the foil so there are no leaks, then set it in a roasting pan on a rack with the foil opening facing up to keep the jus from leaking out.

Slow-roast the pork for 6 hours until fall-apart tender. If you're pressed for time, bake at 350°F (176°C) for 3 hours instead.

Meanwhile, heat the BBQ sauce in a small saucepan over low heat, stir in the brown sugar until dissolved, and set aside.

Remove the pork from the oven and unwrap the foil.

Broil each side for 1 to 2 minutes until slightly charred.

Close the foil back up and let the pork rest for 30 minutes.

Discard the bone and shred the pork with your hands or two forks.

Reserve all the pork jus and spoon it back over the pulled pork.

For a smoky finish (optional): heat a stovetop smoker with 1 tablespoon of wood chips in the center, place some pulled pork on foil, cover, and smoke over medium heat for 5 minutes; remove from heat and take the pork out after another 10 minutes.

To serve, drizzle the BBQ sauce generously over the pork. For sandwiches, stuff a slider or burger bun with pulled pork and top with BBQ sauce and coleslaw.