- 3–4 lbs. boneless pork shoulder
- 3 tablespoons garlic powder
- 2 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 1 teaspoon smoked paprika
- 3 tablespoons butter
- Preheat the oven to 250ºF and cover a baking sheet with tin foil. Then, set a wire rack on top of the tin foil.
- Prepare the dry rub by adding the garlic powder, brown sugar, kosher salt, ground pepper, and paprika into a bowl and mix.
- Next, sprinkle the dry rub over the pork shoulder and massage the dry rub into the meat. Be sure the whole pork shoulder is covered in dry rub.
- Heat a large pan or cast-iron skillet over medium/high heat. Add butter. When the butter has melted and is sizzling add the pork shoulder to the pan and cook on each side of the pork shoulder for 2-3 minutes or until brown.
- Carefully remove the pork shoulder from the pan and transfer it onto the wire rack on the baking sheet.
- Bake pork shoulder at 250ºF for 7-8 hours or until the internal temperature reaches 200ºF*.
Tips & Notes
- We used a 3.5 lb. pork shoulder and it took 8 hours to reach 200ºF.
- Option to season pork shoulder, wrap it in plastic wrap and let sit in the fridge overnight if you’d like to prep this ahead of time. Do not season and sear and then let it sit overnight as you increase the risk of bacteria growing in partially cooked meat.
- 200ºF is important because it needs to be that hot internally in order to be able to shred it.
- Nutrition information is for a 3.5 lb. pork roast.
Nutrition FactsServing Size: 1/10 Calories: 274 Sugar: 2 Fat: 16 Carbohydrates: 9 Fiber: 0 Protein: 24
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