We could not pass up the pork shoulder sale at No Frills!
Ingredients – Dry Rub (also used for ribs)
- 1/4 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon garlic powder
- 2 teaspoon salt
- 2 teaspoon of cayenne
- 2 teaspoon chipotle
- 2 teaspoon of cumin
Instructions
Coat the pork shoulder in the dry rub mixture. Wrap in saran-wrap and put in the fridge overnight.
Preheat oven to 400°F. Place pork shoulder in a roasting pan and put into the preheated oven, after a few minutes reduce heat to 260°F.
After 30 minutes, cover the roasting pan with tinfoil to keep in the moisture. Continue to cook for 6-9 hours, or until the internal temperature reaches 190°F.
Take the pork shoulder out of the oven, wrap it in tinfoil, then tightly wrap it all in a big towel. Let it sit for 45 minutes.
Unwrap the pork shoulder, and start shredding with two forks or bearclaws. Add barbecue sauce to coat the pork.
Serve on toasted and buttered buns.
Tip – Save the bones to make a delicious pork bone broth! Just add some veggies.
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