in a large stock pot combine all the brine ingredients and stir
add in the pork shoulder and allow to sit in the refrigerator, covered, for 12 to 24 hours
Pork Roast
preheat oven to 300 degrees F
remove the pork roast from the brine solution and pat dry
rub a liberal amount of the BBQ dry rub all over the shoulder. Be sure that you are covering all sides and edges and massage the rub in.
set in a roasting pan and cover with foil
place in the oven and roast for 4 hours then remove the foil and continue to roast for another 2 hours, or until the pork roast reaches an internal temperature of 170 degrees.
remove from the oven and cover with a foil tent.
allow to rest for 10 to 15 minutes
remove foil and shred meat using 2 forks
My favorite way to eat it
I mix some of the shredded meat with my Honey Barbecue Sauce and place it on a bun. Then I top it with my Summer Coleslaw and put the top bun on. Then I take a huge bite and say Mmmmmmmmmmmmmm. :)