Ingredients
The following ingredients have 15 Servings
- 2 tablespoons kosher salt
- 1 tablespoon firmly packed light brown sugar
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1 teaspoon ground chipotle pepper
- 1 teaspoon cumin
- 5 to 6 pound (2.3 kg to 2.7 kg) bone-in pork shoulder (butt), (at room temperature)
Instruction
- Position rack in center of oven. Preheat oven to 300°F (150°C). Have ready a large roasting pan.
- Stir together the salt, brown sugar, black pepper, mustard, paprika, smoked paprika, chipotle pepper and cumin in a small bowl. Use hands to thoroughly rub into the pork, covering every surface including over any fat cap and under any flaps of meat or fat.
- Place meat in roasting pan, fat cap down (see Tips) and roast for about 6 hours. Check with an instant read thermometer, cooking meat until it reaches at least 145°F (63°C). Test to see if if shreds readily. It might be quite there until it hits about 200°F (95°C). The meat will take about an hour a pound, give or take a little, depending on how cold the meat was when you placed it in the oven. Allow the meat to rest at least 20 minutes for the juices to redistribute. Simply shred meat using two forks, pull apart with your fingers or chop into hunks with a knife.
