Cooking Instructions
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Step 1
Combine
Sea Salt (20 g)
,
Garlic Salt (20 g)
,
Dry Mustard (7 g)
,
Dark Brown Sugar (15 g)
, and
Paprika (20 g)
.
Step 2
Rub the seasoning all over the
Pork Shoulder (2.3 kg)
- don't be shy, rub it good!
Step 3
Wrap with plastic wrap and let it sit in the fridge for a minimum 1 hour. I find it best to keep the plastic tray that comes with the pork, it's like a disposable plate.
Step 4
Preheat the oven to 300 degrees F (150 degrees C) and place the pork in a roasting pan.
Step 5
Roast for 5-6 hours.
Step 6
After 5 hours, baste with
Barbecue Sauce (to taste)
. I like to add the sauce when the pork is at 170 degrees F and take it out at 190 degrees F - 200 degrees F (around 6 hours).
Step 7
The best way to check to see if it's ready is check with your fork - if it falls apart it's ready!
Step 8
Serve with mac-n-cheese with pulled pork in a bun.
