Juicy Slow Roasted Pork

This roast pork butt or pork shoulder, coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is incredibly easy to make and yields enough pulled pork to feed a small army. It’s roasted low and slow until falling apart tender.

Serves: 8-12 Prep Time: 20 minutes; Cook Time 9-10 hours

Ingredients

• 1 tablespoon kosher salt

• 1 tablespoon light brown sugar

• 1 tablespoon paprika

• 1/2 to 1 tablespoon red pepper flakes

• 1 tablespoon ground cumin

• 1 tablespoon coarsely ground black pepper

• One (6 1/2- to 8-pound) bone-in skinless pork butt or shoulder or two 3 1/2- to 4-pound pork butts/shoulders

• Your favorite barbecue sauce

Instructions

1. In a small bowl, stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper. Rub the pork all over with the spice mixture. The pork should be completely coated on all sides. If you have time, tightly wrap the pork in plastic wrap, place it in on a rimmed plate or container of some sort, and refrigerate overnight to let the flavors mingle (optional).

2. Heat your oven to 250°F. Place a wire rack in a roasting pan. Place your pork , fatty side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 190 to 195°F (88 to 91°C). By this point the exterior should be crispy and dry. This can take anywhere from 4 to 10 hours, depending on your oven and the size of your pork butt. [Note: You will have the best results in this recipe by using a meat thermometer.]

3. Remove the roast from the oven and let it rest for 15 minutes. If you’re craving a super-moist meat for pulled pork, remove the pan from the oven, tightly wrap the pork butt in a couple of layers heavy-duty aluminum foil, and let it rest for 30 to 45 minutes to soften the exterior.

4. Shred the roast pork with a couple forks, making certain to evenly mix the crisp, dry edges with the insanely moist, tender pork within. Mix in your favorite barbecue sauce to impart sauciness. Devour!