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FareShare Gazette -- August 2010 Recipes

Make FareShare Gazette -- August 2010 Recipes at home with Salt, Black Pepper, Dark Brown Sugar, Shoulder Pork Roast, and Apple Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp
• 4 lb
• 2 cup
• 1 cup
• 1/2 tbsp
• 6 tbsp
• 1 cup
• 1/2 cup
• 1/2 tsp
• 1 tsp
• 1 tsp
• 1 dash

Method (preview)

1. 1

   Mix the dry rub ingredients in small bowl.

2. 2

   Sprinkle dry rub all over the pork roast, pressing into the pork.

3. 3

   Cover with plastic and refrigerate for at least 2 hours.

4. 4

   Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven.

5. 5

   Place pork in the oven and tightly cover with aluminum foil then lid.

6. 6

   Roast for 4 hours or until fork tender and shreds easily.

7. 7

   Brush the roast with cooking liquid every hour.

8. 8

   Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.

9. 9

   Cook Time: 4 hrs

10. 10

    With a blender or stick blender whirl all the ingredients and then allow to stand for at least one hour for the flavors to blend.

11. 11

    Add salt and pepper to taste.