Cooking Instructions
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Step 1
In a bowl, stir together the
Dark Brown Sugar (40 g)
,
Onion Powder (7 g)
,
McCormick® Garlic Powder (10 g)
,
Chili Powder (8 g)
,
Dried Oregano (5 g)
,
Paprika (15 g)
,
Ground Black Pepper (2 g)
,
Cayenne Pepper (2 g)
,
Salt (50 g)
.
Step 2
Rub the mixture all over the
Pork Shoulder (3.2 kg)
. Wrap the pork in plastic wrap and refrigerate for several hours or overnight.
Step 3
Preheat the oven to 300 degrees F (150 degrees C). Cut the
Onions (4)
into thick slices and place them on the bottom on a large baking pan. Place the Pork Shoulder in the large baking pan.
Step 4
Cover with aluminum foil. Roast until fork-tender and falling apart, 6-7 hours. Remove the pork from the pan and set it on a cutting board.
Step 5
Shred the pork with two forks, then mix with
Barbecue Sauce (480 mL)
.
Step 6
Serve on
Hamburger Buns (to taste)
, and coleslaw if desired.
