Ingredients
The following ingredients have 12 Servings
- 3 tablespoons brown sugar (light or dark)
- 2 teaspoons minced garlic
- 2 teaspoons canola or vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon paprika (hot or sweet)
- 1 teaspoon coarse or kosher salt
- ½ teaspoon freshly ground black pepper
- 1 5-pound boneless pork butt roast
- ½ cup dry white wine
Instruction
- Preheat the oven to 300°F.
- In a small bowl combine the brown sugar, garlic, oil, chili powder, paprika, salt and pepper. Rub it all over the roast. Place the roast in a roasting pan, preferably in a wire rack. Add the wine.
- Cook uncovered for 5 to 6 hours, until it has a nice crust and the meat is falling apart tender. You are looking for an internal temperature of 185°F, but you can also definitely tell it's done when it is starts to become tender enough to pull it apart with a fork.
- Remove the roast from oven and let sit for about 15 to 20 minutes. Use a fork or two to shred the meat into nice sized pieces.
