Ingredients
- 1 6 lb boneless pork butt
- 3 T Dijon mustard
- 1/3 cup packed dark brown sugar
- 3 T kosher salt
- 2 T smoked paprika
- 1 T chili powder
- 1 1/2 t freshly ground black pepper
- 1/2 t garlic powder
Preparation
Step 1
Trim excess fat from pork leaving fat cap about 1/4 inch thick.
Pat pork dry with paper towels.
Place On a large piece of plastic wrap.
Spread mustard on pork.
Ina small bowl, combine the rest of the ingredients.
Coat pork with the spice mixture.
Wrap tightly in plastic wrap.
Chill at least one hour or overnight.
Preheat oven to 325
Line a shallow roasting pan with foil.
Place a rack in the pan.
Unwrap pork and place on the rack.
Roast, uncovered, 4 hours.
Wrap pork with a double thickness of foil and return to rack.
Roast 2 hours more or until a thermometer reads 190.
Remove from oven.
Let stand 30 minutes to one hour.
Unwrap.
Using two forks, pull pork apart, removing any large pockets of fat.
See each with pickles, onion slices, spicy vinegar, BBQ sauce, and buns.
If you plan to reheat, pull the meat apart before chilling of freezing.