from No Crumbs Left cookbook by Teri Turner.
This recipe couldn’t be easier. Put spices in a bowl. Put spice mix onto pork. Put pork into oven. Wait. Baste. Wait. Baste. Pull. Eat. Smile.
Prep: 10 min
Cook: 8-10 hours
T = Tablespoon
t = teaspoon
3 T paprika
1 T granulated garlic
1 T onion powder
1 T cayenne pepper
2 t ground black pepper
2 t ground white pepper
1.5 T kosher salt
5-6 lb. BRD Pork Shoulder; bone-in or boneless; bone-in taste better.
Cast Iron Skillet, dutch oven or deep roasting pan.
1 small bowl
1 large bowl
- Put all ingredients into a small bowl and stir until everything is evenly mixed.
- If your roast has a large fat cap, cut slices across the surface in a cross hatch pattern before you apply the spice rub. Cut deep enough to get through most of the fat but without cutting into the lean meat. Try to cut each slit to the same depth. This give more surface area to the fat and allows it to render out more completely.
- Place the roast in the large bowl and sprinkle the rub all over until you have an even coating. This most likely won't take all of the rub. Save what you don’t use for corn on the cob or something.
- You can do this ahead of time and store the roast covered in the fridge for 24 hours or so.
- Remove your roast from the fridge if you applied the rub in advance and place fat side up into your cooking vessel.
- Preheat oven to 250℉
- Place roast in the oven and cook for two hours and check the roast A lot of fat should have begun to render out, pooling in the bottom of the vessel. Using the large spoon, baste the fat over the entire roast. Repeat every two hours until the meat has started to separate from the bone.
- Test the roast for doneness using the fork. Insert it into the large section of meat and turn. If the fork turns easily and the meat falls apart around it, you’re done. If it has any resistance, baste and return to the oven and check every 15 mins until it does fall apart.
- This roast can be used in a variety of dishes. Tacos or sandwiches come to mind first, followed by salad and even burritos. It pairs well with BBQ staples like potato salad and coleslaw. Teri at No Crumbs Left pairs this with cabbage coleslaw but you’ll have to buy the book to get that one!