Ingredients
5-7 pound Pork shoulder or Boston Butt Roast
3 tablespoons paprika
1 tablespoon garlic powder
2 tablespoons brown sugar
1 tablespoon dry mustard
3 tablespoons course salt
Preparation
Trim pork roast of some of the fat.
Apply pork rub 8-12 hours prior to cooking. Place roast in enameled cast iron stock pot and refrigerate overnight.
Cover pot and roast pork at 300 degrees for 4-5 hours or until thickest part registers 170 degrees. Meat should just fall off the bone. Towards the end, ensure that there is liquid in the pan to prevent pork from drying out.
Rest meat for 10 minutes.
Shred pork and pour 1/4 - 1/2 of the chosen BBQ sauce over the meat. Best served as a sandwich.
