7 lb pork shoulder butt
1 cup braising liquid of choice
1. Combine all rub ingredients then massage into pork on all sides.
2. Place rubbed pork on a rack on a foil lined sheet pan and cook in a 250° oven until the internal reaches 160° (about 4 hours).
3. Transfer to a deep pan along with the drippings and pour in one cup of your braising liquid of choice.
4. Cover tightly with foil then return to 210°F oven until the internal reaches 203° (about 6 to 8 hours)
5. Allow to rest 45 minutes covered, poor out liquid and reserve. Shred the pork, then pour back in the braising liquid.
6. Add to a toasted brioche bun, along with some slaw, optional cheddar, and dill pickle slices.
7 lb pork shoulder butt
1 cup braising liquid of choice
1. Combine all rub ingredients then massage into pork on all sides.
2. Place rubbed pork on a rack on a foil lined sheet pan and cook in a 250° oven until the internal reaches 160° (about 4 hours).
3. Transfer to a deep pan along with the drippings and pour in one cup of your braising liquid of choice.
4. Cover tightly with foil then return to 210°F oven until the internal reaches 203° (about 6 to 8 hours)
5. Allow to rest 45 minutes covered, poor out liquid and reserve. Shred the pork, then pour back in the braising liquid.
6. Add to a toasted brioche bun, along with some slaw, optional cheddar, and dill pickle slices.