Pulled Boston Butt

Ingredients

• 7-8 pounds of WWC Boston Butt or ‘Pork Shoulder’
• Tinfoil
• 1/2 cup smoked paprika
• 1/3 cup dark brown sugar
• 1/4 cup salt
• 1/4 cup garlic powder
• 2 tablespoons black pepper
• 2 tablespoons chili powder
• 2 tablespoons onion powder
• 2 tablespoons chipotle chili pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon cumin
• 1 tablespoon dry mustard
• 2 cups Apple Cider Vinegar

Steps

• Preheat the oven to 450ºF.
• Mix all of the spices together in a bowl.
• Take a rag or a spray bottle and get some Apple cider vinegar all over the pork, enough to make it so the spices will stick.
• Rub the spice mix on all sides of the pork butt, Make sure it is coated all over.

• Cover the butt with tinfoil to keep all the juices from seeping out during the roast.
• Place the pork butt fat side up in a roasting pan with a rack.
• Bake for an hour at 350ºF. Then, without opening the oven, reduce the oven temperature to 250ºF. Bake for 6-7 hours or until the internal temperature of the pork reaches 195-200ºF.
• Carefully remove all aluminum foil to allow the outside to get a nice crust, then let cook for 15-30 minutes
• Take the pork out of the oven and allow it to rest for 15 minutes.
• Shred using forks or if you are fancy, a meat shredder.
• Enjoy!