Ingredients
- 1/4 cup brown sugar
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 2 teaspoons garlic clove powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon red pepper cayenne
- 1 pork shoulder roast (also known as pork butt)
- 4 onions, reduce halves
- 1 bottle good barbecue sauce
- Good-quality hamburger rolls, for serving
Directions
Stir together the brown sugar, chile powder, paprika, garlic clove powder, salt, pepper and cayenne in a tiny bowl. Rub the mix all around the pork shoulder. Wrap the pork in plastic wrap and refrigerate for many hrs or preferably overnight.
Preheat the oven to 300 levels F.
Put the pork inside a large pot on the bed from the onion halves. Roast until fork-tender and failing, about 7 hrs. Take away the pork in the pot and hang it on the cutting board.
Put the pot around the stove over medium-high temperature and add 1/2 to at least one cup of warm water. Scrape the pan to release in the bits and prepare for five minutes to lessen. Pour within the barbecue sauce and stir to heat.
Shred the meat with two forks, then add in the barbecue sauce until it's coated the way you like! Serve on hamburger rolls.
Recipe thanks to Ree Drummond