For the dry rub (makes 1 3/4 cups):
- 1 cup brown sugar
- 2 tablespoons paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 teaspoon dry mustard
For the barbecue (pork shoulder):
- 1 bone-in pork shoulder – cooking time depends upon weight
- Liquid Smoke
- Your favorite vinegar-based sauce or barbecue sauce
- Prepare the dry rub by mixing all rub ingredients well in a bowl.
- Rinse off pork shoulder with water and pat dry with a paper towel. Rub with liquid smoke (my pork shoulder weighed almost 8 pounds and I used about 2 tablespoons of liquid smoke).
- Rub well with dry rub covering the entire surface of pork shoulder (I used about 3/4 cup of dry rub).
- Place in a plastic bag (removing as much air as possible) or wrap with plastic wrap. Refrigerate overnight.
- The next day, preheat your oven to 250 degrees F. Place the pork shoulder on a rack (uncovered) in a roasting pan. Place on a lower rack in your oven and bake approximately 1 hour per pound, or until an internal temperature of 145 degrees F (minimum) is reached in the thickest part of the pork shoulder.
- After removing from oven, cover with aluminum foil and allow to sit for about 30 minutes. Remove any unwanted fat and shred or chop as desired. Toss with desired amount of sauce.
According to the USDA, the safe minimum internal temperature for bone-in pork shoulder is 145 °F and allow to rest for at least 3 minutes.
- Category: Main Course
- Method: Bake
- Cuisine: American
Keywords: slow roasted pork shoulder