Easy Oven Pulled Pork

Dry rub:
• 2 T. salt
• 2 T. black pepper
• 2 T. brown sugar
• 2 T. smoked paprika
• 1/4 T. cayenne
• 1 T. dried thyme
• ½ T. onion powder
• 1/2 T. garlic powder

• 4-6 pound shoulder pork roast (boston butt or picnic)
• 2 T. Worcestershire
• 2 T. yellow mustard
• 1 c. of your favorite Bbq sauce
• 2-4 T. apple cider vinegar (to taste)
Directions
Preheat oven to 325 degrees F.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, massaging into the pork. For best results, cover with plastic and refrigerate for at 2 hours to overnight.
Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily.
Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.
Skim fat from pan juices, add vinegar, Worcestershire, bbq sauce, and mustard. Whisk together and serve with pulled pork on hamburger buns.
NOTE: I often make the dry rub in a large batch and have it on hand for all types of meats.