Slow-Roasted BBQ Pork

Note: The prep time given above does not include marinating time.

Combine all of the wet ingredients into a medium bowl. Add garlic, black pepper, and cayenne pepper. Whisk well and set aside.

Using a small sharp knife, puncture 1” deep holes that are 2” apart throughout the pork. Place in a plastic bag. Pour in the marinade. Seal bag tight and massage the pork, working the marinade into the slits you have made. Refrigerate pork for 4 hours to overnight.

Preheat oven to 275ºF. Place pork (discard marinade) in a prepared Dutch oven or roasting pan and bake, covered, for about 4 hours or until meat is falling apart. As a guide, bake 1 hour for every 1 pound of meat. Remove from the oven and allow to rest 15 minutes. Remove pork and use forks or a tong to break pork into chunks. Skim the fat off the top of the juices in the pan and drizzle over pork.

Serving ideas: Serve with roasted, mashed or baked potatoes, and a side of veggies, or shred and serve as a sandwich.