Rossell’s Maple Pulled Pork

Dry Rub:

3 Tablespoons Paprika

1 Tablespoon Garlic Powder

1 Tablespoon Brown Sugar

1 Tablespoon Dry Mustard

3 Tablespoons Coarse Sea Salt

Maple Syrup Sauce:

1 Tablespoon Worcestershire Sauce

2 1/4 cups Pure Maple Syrup

1 Tablespoon Salt

3 Tablespoons Ketchup

3/4 teaspoon dry mustard

3 Tablespoons Cider Vinegar

1/4 and 1/8 (3/8) teaspoon black pepper

3 Tablespoons finely chopped onion

3 Tablespoons Garlic

1 (5 to 7 lb.) pork shoulder or butt roast

Rub the spice mix over the pork.  Cover and refrigerate for 1 hour or up to overnight.

Cook pork 450 degrees for a half hour uncovered.  Reduce heat to 300 and cover.  Cook until fork tender.  Let cool, then clean and pull the pork.  Add maple syrup sauce and cook at 300 degrees for at least and hour to blend flavors.