Pulled Pork or Marinated Pork Roast BBQ

For pulled pork: Combine marinade. Put heavy-duty aluminum foil in ovenproof pan. (I used a 3 qt. Calphalon casserole dish). Place pork in middle of foil and cover with sauce. Cover tightly, put lid on pan (or cover it), and bake 12-14 hours on 200. Remove pork from marinade and pull meat apart with two forks. Serve with BBQ sauce of choice.

For BBQ: Place roast in 13 x 9 pan. Insert meat thermometer. Pour most of marinade over roast. Bake, uncovered, at 325, for 2 ½ to 3 hours, or until it reaches 170, basting frequently. Let stand 10-15 minutes before carving. Serve with remaining (heated) sauce.

NOTE: This is in the 1982 Southern Living Yearbook. When I used to make it, I did it as the BBQ. It makes a lot of sauce, so if I used a small roast, I’d just cut it in half. At that time, I always used white vinegar when making it.

The pulled pork directions came from a "Pickin’ Pork" recipe in the Tampa Treasures cookbook. Their marinade was a bit different, gave no proportions, and didn’t say whether or not to marinade it or just cook it. It also said to top with BBQ sauce when it cooked.

I prefer the above recipe because it gives me proportions! It has an excellent taste and smells really good cooking. We had it for lunch today as pulled pork, so I put it in the oven last night at 9:00 and cooked it until after 9:00 this morning. Served it with bourbon sweet potato casserole and asparagus with sour cream sauce. The meat is so tender it just falls apart!