Description
A recipe for Oven-Barbecued Pork

Ingredients

• 1 (8- to 9-pound) bone-in pork shoulder butt roast or fresh picnic shoulder
  
• 3 tablespoons packed brown sugar
  
• 3 tablespoons paprika
  
• 1 1/2 teaspoons salt, plus more for sprinkling
  
• 1 1/2 tablespoons coarsely ground black pepper
  
• 1 1/2 tablespoons garlic powder
  
• 1/2 cup Dijon mustard

Preparation
Adjust oven rack to lowest position and heat oven to 250F.

Mix brown sugar, paprika, salt, pepper and garlic powder in small bowl. Pat roast dry and place on rack set over foil-lined shallow baking sheet. Lightly sprinkle top and sides of roast with salt, brush with half the mustard and sprinkle with half the spice rub. Carefully turn roast over. Sprinkle with a little salt, brush with remaining mustard and sprinkle with remaining spice rub. Roast until meat thermometer registers 170F, 9 to 11 hours, depending on size.

Transfer pork to platter and cool long enough to handle, about 1 hour. Cut roast into 1- to 2-inch chunks and shred meat into large bowl. Add enough pan drippings to moisten pork and stir to combine.

Adapted from "Perfect Recipes for Having People Over," courtesy of Houghton Mifflin.

Nutrition
no information available

Serves
Serves 12 to 20

Variations
no information available