6 lb pork shoulder roast
1 cup barbecue sauce
4 cloves minced garlic
2 tbsp Montreal steak spice
Few drops liquid smoke
Salt and pepper to taste
Fresh fennel green top parts
Cut open roast like a book and scores the meat. Mix next 6 ingredients and cover roast with mixture. Roll meat and tie with butchers string. Spread additional barbecue sauce over roast.
Place in a roast pan and top with fennel. Bake in a 300 degree oven for approximately 6 hours.
Remove the fennel and string and shred the roast into the pan juices. Cook for an additional 1 - 2 hours.
Serve on toast or buns.
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