Ingredients:

  • 10 lbs pork shoulder (Boston Butt), bone-in
  • 2 tbsp vegetable oil
  • 1/2 cup smoked paprika
  • 1/4 cup brown sugar
  • 2 tbsp kosher salt
  • 2 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 cup apple cider vinegar
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard

Instructions:

  1. Pat the pork shoulder dry with paper towels to remove surface moisture.
  2. Combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Massage the rub firmly into all crevices of the meat.
  3. Place the seasoned meat in the refrigerator to marinate for 12 hours.
  4. Heat oil in a large roasting pan over high heat and sear the meat for 5-7 minutes per side until a dark crust forms.
  5. Deglaze the pan by pouring in apple cider vinegar, beef broth, Worcestershire sauce, and Dijon mustard, scraping the bottom to incorporate the browned bits.
  6. Cover the pan tightly with heavy-duty aluminum foil and roast at 275°F (135°C) until the internal temperature reaches 203°F (95°C), approximately 8 hours.
  7. Remove the meat from the oven and let it rest, covered, for 45 minutes.
  8. Shred the pork using meat claws or forks and stir in 2 cups of the remaining braising liquid.