Ingredients

• 6 to 8 pound bone-in pork shoulder butt roast (Note: Do NOT cut off fat)

• ½ cup sugar

• ½ cup sea salt

• ½ cup brown sugar

• 1 teaspoon ground black pepper

• 1 teaspoon garlic powder

• 1 tablespoon chili powder

Steps

Day Before

1. Combine salt & sugar in a small bowl

2. Cover and rub all sides of pork roast

3. Place in shallow dish and cover with aluminum foil

4. Refrigerate overnight

Day Of

1. Preheat oven to 300 degrees Fahrenheit

2. Remove pork from fridge and gently rinse off salt and sugar coating; discard any accumulated juices in dish

3. Transfer pork to a large shallow roasting pan

4. Mix brown sugar, black pepper, garlic powder, chili powder in a small bowl

5. Cover and rub all sides of the rinsed pork roast with brown sugar mixture

6. Roast until tender for 6 to 8 hours

7. Transfer cooked meat to large sheet pan and shred with 2 forks, pulling meat apart

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