I don’t think I have words to describe how delicious this recipe is. All I can say is that this Crispy BBQ Pork Shoulder dish from Smitten Kitchen is absolute perfection and everyone and their mom should give this one a try.
Crispy BBQ Pork Shoulder
1 bone-in pork shoulder (3.5-4.5 lbs)
2 Tbsp sea salt
6 Tbs brown sugar, divided
1.5 Tbsp sweet or smoked paprika
3/4 tsp cayenne
1 cup cider vinegar
1/4 cup ketchup
1 tsp ground black pepper
DIRECTIONS
1. The night before cooking, prepare your roast be combining the salt, 4 Tbsp brown sugar, paprika and cayenne in a small bowl. It should be more salty than sweet.
2. If the pork shoulder has a nice fatty layer on one side, score it with a paring knife with 1/8 deep cuts in two directions about an inch apart to form a diamond pattern (this will help prevent the fat from tightening the meat underneath while it’s cooking.
3. Using your hands, rub the seasonings all over the pork. Use all of the seasoning (it will be a thick coating!) and place the roast in a bowl or pan to rest covered in the fridge overnight (or at least 6 hours).
4. The next day, make your mop by combining the remaining 2 Tbsp of brown sugar, the cider vinegar, ketchup, black pepper and 1/3 cup water in a bowl. Whisk until the sugar is dissolved.
5. Heat your oven to 300F. Remove the pork from the fridge. Uncover and pour off any juices in the roasting pan. Cook the pork shoulder for about 5 hours, or until it falls apart easily when pulled back with a fork, typically to an internal temp of 190F.
6. After the first hour, add 1/4 cup of mop to the juices in the pan and baste the roast with it. Continue to baste with juices once every hour.
7. Once the pork is cooked through, shred it into smaller pieces and pour up to 1/2 cup of the mop over the meat.
8. Serve with home-made tortillas (click here for the recipe), buns, slaw and any of your other favorite fixings.
9. Enjoy!