~6poundpork roast - I prefer bone-in but boneless works too.
1teaspoonschili powder
2teaspoonsGarlic Powder
1tablespoonground Sage
2teaspoonssmoked paprika
2tablespoonsSalt
1teaspoonblack pepper
1medium/large onion - diced
1head of garlic cloves - peeled but left whole
2Bay leaves
2cupsApple Juice
Instructions
Mix together the chili powder, garlic powder, ground sage, smoked paprika, salt and pepper in a small bowl.
Rub seasoning all over the pork roast and place on a metal or cast iron baking pan.
Add chopped onion around the roast and on top or it, along with whole head of garlic cloves and bay leaves.
Add apple juice to the pan around the roast.
If cooking in a pellet grill or smoker: Cold smoke the roast for 1 hour uncovered then turn heat up to 250 F. and loosely cover with aluminum foil and let smoke for roughly 8 hours. I used oak pellets when smoking this but apple, cherry, mesquite, hickory or any blend could also be used.
If making in an electric roaster pan: cook on 250 F. for roughly 8 hours or until pork can easily be shredded and tender when a fork pierces it.
If making in an oven: cover with aluminum foil and cook for 8 hours at 250 F. or until roast is tender and can easily be shredded. You can add some wood chips in an aluminum foil pouch that is open at the top and place that along side the pan for a little more smoked flavor.