Ingredients
5 Pound(s) boneless pork shoulder
2 quart(s) Pepsi
1 Cup(s) creole or whole grain mustard
2/3 Cup(s) Dark Brown Sugar
2 Cup(s) Tropicana pure premium orange juice
2 1/2 Teaspoon(s) Coarse Ground Black Pepper
1/8 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) Ground Allspice
1/8 Teaspoon(s) Ground clove
6 Tablespoon(s) chopped garlic
2 Tablespoon(s) liquid hickory smoke
Instructions
Trim the pork of excess fat and cut into 2 large pieces and brown in a cast iron skillet on all sides.
Place in a sauce pot.
Add all remaining ingredients to the sauce pot, cover and place in a 300 degree oven for about 2
1/2 hours until pork is fork tender.
Remove the pork and set aside.
Bring the liquid to a boil and cook until reduced by three quarters.
Return the pork to the pot and continue cooking, turning the pork frequently until the liquid forms a syrupy glaze on the pork. Set aside and allow to cool for 30 minutes.
Using two forks, shred the pork meat. Serve immediately or refrigerate until ready to use.
