Submitted by BettyLou L.
Oxford, NC

6-lbs fresh pork shoulder
3 Tbsp. coarse ground black pepper
1 clove fresh garlic , crushed
Salt, to taste
1 Tbsp. olive oil
2 c. apple cider vinegar
1 medium yellow onion, sliced
Mustard
1 tsp. crushed red pepper

Wash pork with vinegar, rinse well and place in large pan. Cut slits into meat and pour 2 cups of apple cider vinegar over front and back of meat. Let set for 10 minutes. Rub 1 tablespoon olive oil over meat. Sprinkle 3 tablespoons of coarse black pepper, and salt to taste. Slice 1 onion, 1 clove garlic, crushed red pepper and place on top and around meat. Cover meat and store in refrigerator for 1 hour to marinate. Preheat oven to 375° F. Remove meat from refrigerator and bake in roasting pan. Bake until done  approximately 3 hours. cooking time will be dependent by oven type)

Sauce for roast pork:
In a small bowl mix the following:
1 bottle BBQ sauce
1 bottle spicy BBQ sauce
1/4 c. brown sugar
1/4 c. hot sauce
1 tsp. yellow mustard

Pour sauce over pork during last 30 minutes of baking . Remove roast from oven and let rest for 15 minutes.

According to food safety, pork shoulder should be baked around 30 minutes per pound.