It’s National Pulled Pork Day! So, pull your pork and don’t let your meat loaf! That never gets old!

Oven Roasted Pulled Pork

For the Pulled Pork:
Kosher salt and fresh-ground pepper, to taste
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1 6-pound bone-in pork shoulder
1 cup apple juice
4 cloves garlic, coarsely chopped
1 teaspoon garlic powder

For the Sauce:
1 1/2 cups ketchup
2/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup finely chopped onion
2 tablespoons brown sugar, packed
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder

Preheat the oven to 450.
In a bowl, combine the salt, pepper, chili powder, garlic powder, onion powder, and ground mustard.
Place the pork in a roasting pan and rub all over with the spice mixture.

Roast the pork for 1 hour. Remove from the oven.
Reduce the oven temperature to 325. Pour apple juice over the roast and sprinkle the chopped garlic over the juice. Cover the roasting pan tightly with foil, return to the oven, and roast for about 2 to 2 1/2 hours, or until the pork is tender and easy to shred with a fork.

Meanwhile, prepare the barbecue sauce. In a saucepan, combine the ketchup, apple cider vinegar, Worcestershire sauce, onion, brown sugar, ground mustard, and garlic powder. Bring to a boil, stirring constantly. Simmer, uncovered and stirring occasionally, for about 15 minutes, or until thickened.
Remove the pork from the liquids, shred, and serve with the sauce.
If desired, mix about 1 cup of the sauce into the shredded pork and serve hot from a slow cooker or chafing dish. Serve with the reserved sauce.