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“In ‘Paula Deen’s Southern Cooking Bible’”

Ingredients Nutrition


  1. In a small bowl, combine the brown sugar, paprika, salt, pepper, cumin, cayenne, garlic powder, and mustard powder.
  2. Place the meat in a large bowl and rub the mixture all over.
  3. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  4. When you are ready to cook the pork, preheat the oven to 325 degrees.
  5. Pour the apple juice, vinegar, and Worcestershire sauce into a large Dutch oven.
  6. Place the pork in the pot and tightly cover it with foil, then the lid.
  7. Bake until the meat is fork tender and shreds easily, about 4 hours, basting the roast with the cooking juices every hour.
  8. Meanwhile, in a small saucepan, combine the ketchup, molasses, lemon juice, Worcestershire sauce, mustard powder, onion powder, and cayenne.
  9. Bring to a simmer over med-low heat and cook for 15 minutes, then remove from heat.
  10. Remove the meat from the oven and let stand until cool enough to handle.
  11. Shred the pork into strands with a fork or tongs.
  12. Toss with the barbecue sauce and serve, sandwiched in buns.

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