I have your weekend plans covered with a delicious and juicy roasted pulled pork shoulder!
Dry rubbed with paprika, mustard and brown sugar; these spices create a crispy crust.
After cooling, and pulling apart, the pork is submerged in its juices, rehydrating the meat.
This recipe allows you to create a variety of dishes, like pulled pork sandwiches topped with pickled red onions and your slaw of choice, tacos or just as a topping on a nice bowl of rice!
1 (5-7 lb.) pork shoulder
3 tbsp. paprika
3 tbsp. Sea salt
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. dry mustard
Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice mixture all over the pork. Cover and refrigerate it for at least 1 hour, preferably overnight.
Preheat the oven to 300° F. Place the pork in a roasting pan and roast it for about 6 hours, or until the pork is falling apart.
Once the pork is done, transfer the meat to a larger platter and allow it to rest for about 10 minutes.
While the pork is resting, deglaze the pan with ¾ cup of water over medium heat. Using a wooden spoon, scrape all the browned bits, and allow the juices to reduce by half. Once reduced, pour the remaining juices into a saucepan, and cook for 5-7 minutes.
Grab two forks, and pull shreds of the meat off the pork shoulder. Put the shredded meat in a large bowl, and pour half the sauce over it. Stir well until all the pork is coated with the sauce.
At this point you may add any barbecue sauce, serve as is in tacos, or burgers.