Recipe(tried): Pulled Memphis Pork BBQ

After finding this recipe for pulled pork I ended my search it is fantastic! I omit the liquid smoke because my fiance doesn't care for it. But I had made it once with it, and it was delish!

Pulled Memphis Pork BBQ
Recipe By :Sue Freeman

4 lbs. pork shoulder
3 1/2 teaspoons bottled liquid smoke
cajun spice (below)
2 medium onions -- chopped
1/4 cup cider vinegar
1/4 cup brown sugar -- packed
2 Tbsp. spicy brown mustard
1 Tbsp. dark molasses
3 Tbsp. Worcestershire sauce
1 cup ketchup
1/2 cup chili sauce
1/2 lemon sliced

Cajun Spice Blend:
1 1/2 tablespoons cayenne pepper
1 1/2 tablespoons salt
4 teaspoons paprika
1 tablespoon garlic powder
1 3/4 teaspoons onion powder
1 tablespoon black pepper
1 3/4 teaspoons thyme
1 3/4 teaspoons oregano
1 3/4 teaspoons garden mint

Preheat oven to 325 degrees F. Put meat on a rack in a roasting pan, fat side up. Season with Cajun Spice Blend. Pour liquid smoke around meat. Seal the pan with foil and place in oven. Roast pork for 4 hours or until it is very tender. Turn at least once.

Remove foil for last 30 minutes of roasting to brown. Remove meat from oven and let cool.

Wrap in plastic and refrigerate. Pour pan juices and fat into a glass bowl; cover and refrigerate.

The next day trim away fat. Pull meat into small shreds. Remove hardened fat from juices.

In a large pot melt 3 tablespoons of hardened fat over medium heat. Add onions, saute until tender. Add remaining ingredients and l cup of pan juices. Stir well and simmer for 20 minutes. Add pulled pork to the meat sauce and simmer very slowly, uncovered for 1 hour, stirring frequently.

Add more pan juices or water if necessary to keep meat moist.