Rubbed with a blend of seasonings, this pork shoulder is cooked low and slow for moist, tender meat that falls off the bone. Perfect for pulled-pork sandwiches.
Mix cooked shredded pork with your favourite BBQ sauce. Serve on a bun and top with coleslaw for a classic cookout dish.
Ingredients
- 1 (8 lb) bone-in pork shoulder
- 1 cup brown sugar
- 1/2 cup kosher salt
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon chili powder
-
1 teaspoon dry mustard
-
1 clove garlic, minced
-
1/8 teaspoon ground black pepper
Directions
- In a small bowl, combine the brown sugar, salt, onion powder, paprika, garlic powder, cayenne, chili powder, dry mustard, minced garlic, and pepper. Pat the rub all over the pork shoulder. Cover pork shoulder with plastic wrap and refrigerate overnight.
- Preheat oven to 250°F. Place pork on a rack in a baking dish. Place on lower rack in oven and cook for 1 hour per pound, or until an internal temperature of 190°F is reached in the thickest part of the pork shoulder.
- Remove from oven and allow to rest, covered with foil, for about 30 minutes. Using a fork, pull the meat off of the bone. It should fall apart easily. Toss shredded meat with barbecue sauce, if desired.
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