Cooking time: 9 to 11 minutes
1 ½ TBS
1 ½ TBS.
Coarsely ground black pepper
1 ½ TBSP
bone-in park shoulder butt roast (also sold as Boston butt
roast or Boston-style butt) or a fresh picnic shoulder,
rind removed with sharp knife or kitchen shears.
½ to 1
cup barbecue sauce of your choice (optional)
barbecue sauce or a selection of hot sauces, for serving
oven rack to lowest position and heat oven to 250 degrees. In
a small bowl, mix sugar, paprika, garlic powder, pepper and
salt to make a dry rub.
a shallow pan with foil. Pat the pork dry. Place it on a rack
set over the pan. Lightly sprinkle the top and sides of the
meat with additional salt, brush with half the mustard, then
sprinkle with half the dry rub. Carefully turn roast over.
Repeat process with a little extra salt and the remaining
mustard and dry rub.
pork I oven and roast until a meat thermometer registers 170
degrees (9 to 11 hours, depending on the roast’s size and
internal temperature at the start of cooking). When the pork
reaches 165 degrees, you may increase the oven temperature to
speed cooking, it you like.
pork from oven. Let sit until cool enough to handle, about 1
hour. Meanwhile, scrape pan drippings into a small saucepan,
add 1-cup water and bring to a simmer.
pork into 1-to2-inch chunks. In a large bowl, pull meat apart
with fingers into bite-size shreds. Add the pork liquid and
optional barbecue sauce; stir.
be covered and refrigerated up to 3 days. When ready to serve,
warm in the microwave or in a covered pot over low heat. Serve
with buns, barbecue sauce and hot sauce, if desired. Put
leftovers in freezer bags and freeze up to 3 months.
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