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1
Combine the water, salt, sugar, cayenne pepper, and black pepper and stir until the salt and sugar are dissolved.
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2
Place the pork roast in a large Ziploc bag (I use the 2 gallon size for mine) and pour the brine over the roast and seal the bag, squeezing out any excess air.
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3
Place the roast in the refrigerator for at least 8 hours.
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4
When the brining is complete discard the liquid and pat the roast dry with paper towels.
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5
Preheat oven to 250F.
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6
Season roast with your preferred spice mix.
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7
Place the roast fat side up in a roasting pan in the preheated over.
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8
Cook for 6 hours or until internal temperature reaches 200F.
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9
Leave the roast in the oven, turn off oven and crack the oven door open.
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10
Allow the roast to cool for about half an hour.
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11
Remove roast from oven and place on a cutting board.
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12
When cool enough to handle shred the meat with your fingers or use two forks to pull the meat apart.
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13
Serve hot with generous helpings of your favorite BBQ sauce or see the recipe for Pig Juice here on TastyKitchen.
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14
Note: I start this the day before I am serving it.
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15
If I plan on serving it for a Saturday lunch I make the brine and put the roast in it on my lunch break from work, usually about 1 or 2pm on Friday.
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16
Later that night (about 9 or 10pm before I go to bed) I take it out of the brine, season it, and put it in the oven programmed to turn on at 1am.
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17
When I get up at 7am I take it out of the oven, wrap it in foil and then wrap it in towels and place it in a cooler until Im ready to shred and serve.
