This is an excellent shredded pork dish for backyard parties, Super Bowl (or any sports) parties, and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.
Ingredients
- paprika: 3 Tbsp
- garlic powder: 1 Tbsp
- brown sugar: 1 Tbsp
- dry mustard: 1 Tbsp
- kosher salt: 3 Tbsp
- pork shoulder roasts: 2 piece (7 pound)
- barbeque sauce: 4 bottles (20 ounce bottles)
Metric Conversion
Stages of cooking
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Mix paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
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Preheat the oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
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Bake the roasts in the preheated oven until pork is tender and shreds easily with two forks, 4 to 6 hours.
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Shred the pork and place into a large pot over medium heat. Mix the meat with barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
