MIKE’S PULLED PORK

• 1 5-7 lb pork roast (Boston Butt is best) with a good layer of fat
• ½ c Shirley J BBQ Sauce Mix
• ½ c Kosher salt
• 2 quarts cold water
• 2 bay leaves

• 2-12 oz cans root beer
• 1 c Shirley J BBQ Sauce Mix

Preheat oven to 225 degrees, place pork in roasting pan at least 3” deep. Massage ½ c of Shirley J BBQ Sauce Mix into the roast. Be sure to rub vigorously to incorporate spices well into the meat. Make certain that the fat layer is facing up in the pan. Place the pan, uncovered in the oven. Roast should cook for 1.5-2 hours per pound of meat, but the meat should cook to an internal temperature of 200 degrees. For a 7# roast the time should be approximately 12 hours. When the internal temperature reaches 200 degrees turn off the oven and place an aluminum foil cover tightly over the roasting pan. Leave roast in oven for approximately 2 additional hours. Remove roast from oven and place on a cutting board. Remove the thickest fat layer and using 2 forks shred or pull the meat apart into stringy chunks. If serving immediately place meat in serving dish and ladle some of the cooking juice over the meat. Serve with root beer sauce.

Combine root beer and Shirley J BBQ Sauce Mix in a sauce pan. Stir and bring mixture to a boil. Set sauce aside for 10-15 minutes. Serve hot or cold.