1 (1 pound) pork shoulder
1 cup apple juice
1/2 cup frozen orange juice concentrate
1 egg
1 teaspoon dried ginger root
1 tablespoon vegetable oil
2 teaspoons barbecue sauce
salt and pepper to taste
In a large pot over medium heat, combine apple juice, orange juice concentrate, egg, ginger snap, vegetable oil, and seasoning salt and pepper. (Add more vegetable oil to taste.) Heat to desired temperature and serve.