Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Diamond kosher salt
  • 1 tablespoon light brown sugar
  • 1 tablespoon paprika
  • 1/2 to 1 tablespoon red pepper flakes
  • 1 tablespoon ground cumin
  • 1 tablespoon coarsely ground black pepper
  • One (6 1/2- to 8-pound) bone-in skinless pork butt ((aka pork shoulder) or two 3 1/2- to 4-pound pork butts)
  • Your favorite barbecue sauce ((optional))

Instruction

  • In a small bowl, stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper.
  • Rub the pork butt all over with the spice mixture. The pork butt should be completely coated on all sides. If you have time, tightly wrap the pork in plastic wrap, place it in on a rimmed plate or container of some sort, and refrigerate overnight to let the flavors mingle.
  • Heat your oven to 250°F (121°C). Place a wire rack in a roasting pan. 
  • Place your pork butt, fatty side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 190 to 195°F (88 to 91°C). By this point the exterior should be crispy and dry—this is similar to what’s referred to as “bark” when smoking on a grill. This can take anywhere from 4 to 10 hours, depending on your oven and the size of your pork butt. [Editor’s note: This recipe is almost impossible to pull off without a meat thermometer. You really can’t judge the pork by sight or feel. A thermometer is the only way to know. Personally, we prefer a digital probe thermometer that can be left in the pork as it roasts or grills. When you insert the thermometer, stick it into the thickest part of the pork butt, and be sure not to have it next to any bone or you’ll get a false reading.]
  • Remove the roast from the oven and let it rest for 15 minutes.☞TESTER TIP: If you’re craving a super-moist meat for pulled pork, remove the pan from the oven, tightly wrap the pork butt in a couple of layers heavy-duty aluminum foil, and let it rest for 30 to 45 minutes to soften the exterior.
  • Shred the roast pork butt with a couple forks, making certain to evenly mix the crisp, dry edges with the insanely moist, tender pork within. You're probably going to want to douse the pulled pork with some barbecue sauce to impart some flavor and sauciness. Use the pulled pork in sandwiches or store it for use in other recipes or just stand there at the counter and nosh on it. (The pulled pork will store well in the fridge for 7 days. If you’re freezing it for later, divvy it into 1-pound servings and freeze it in storage bags.)