Ingredients

The following ingredients have 7 Servings
  • 3 pounds bone-in pork shoulder
  • 1 cup dark brown sugar
  • 2 tablespoons smoked paprika
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cumin
  • 1 tablespoon crushed dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instruction

  • Combine brown sugar, paprika, chili powder, garlic powder, onion powder, cumin, rosemary, salt and pepper together in a small bowl. Liberally coat all sides of pork butt with spice mixture and refrigerate overnight in a food storage bag.
  • Allow pork butt to rest on counter for 30 minutes before baking.
  • Preheat oven to 250°F. Place a wire rack inside a metal roasting pan, and pour warm water halfway up the legs of the rack.
  • Place the pork butt on the wire rack. Tent with foil to trap steam, and bake for 3 hours.
  • Remove foil and check for doneness. Bake until pork reaches 190-200°F, about 1 1/2-2 hours per pound. Rest 15 minutes before pulling with a fork.