Prep Time: 1 hour
Cook Time: 12 hours
Total Time: 13 hours
Yields: Serves about 8
INGREDIENTS
- 1 (6-pound) pork shoulder or pork butt, bone in preferred
Dry Rub:
- 3 tablespoons paprika (I used smoked paprika)
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse sea salt
DIRECTIONS
- Preheat your oven or smoker to 225 degrees F. Lightly score your pork with a sharp knife.
- Mix the dry rub ingredients together and rub the spice blend all over the pork. Cover and refrigerate for at least an hour or up to overnight.
- Put the pork in a roasting pan and roast for 10-12 hours, uncovered. Check the pork at 10 hours. An instant-read thermometer stuck in the thickest part of the pork should register at least 200 degrees F. Your pork should also pull easily apart. If it isn’t done, increase the cook time in increments of 30 minutes.
- When the pork is cooked, take it out of the oven and place it on a platter to cool. Allow the meat to rest for at least 30 minutes. Once rested, use 2 forks to shred the meat. Serve as is, on a bun, on a baked potato or combine with your favorite BBQ sauce.
Notes
If you wish to use the meat later, wrap the cooked pork in double foil to retain the juices and refrigerate or freeze.
Credits to: foodiemcbooty.com
