Pork Shoulder with Dry Spice Rub

This succulent pork butt roast makes a delicious meal with potatoes and a side vegetable, or serve it shredded in sandwiches with barbecue sauce. Pork butt or Boston butt, despite the name, is a cut that comes from the upper part of the shoulder of the pig.

1 (8-10 lb) pork shoulder

Spice Rub:
2 Tbsp. sea salt
1 Tbsp. black pepper, freshly ground
1 Tbsp. ground cumin
1 Tbsp. onion powder
2 Tbsp. garlic powder
1 Tbsp. dried oregano

Preheat the oven to 500°F (250°C, Gas Mark 10).

Combine all of the ingredients for your spice rub in a small bowl.

Remove pork shoulder from packaging and rinse under cold water. Using your hands, pat the dry rub all over the surface of the meat. Place in a large roasting pan skin side up. Roast uncovered in a preheated oven for 20 minutes.

Reduce the oven heat to 300°F (150°C) and roast for an additional 45 minutes per lb Total cooking time for an 8 lb roast should be about 6 hours and 20 minutes.

Remove the pork roast from the oven and let rest for 30 minutes. The hard outer shell should lift right off like a cap and can be broken or chopped into delicious meat chips. The meat should be tender enough to pull apart with forks.

Serve shredded for pulled pork sandwiches with barbecue toppings and sides or serve with tortillas, along with Mexican-style condiments and toppings. You could also serve as is along with mashed potatoes and a side vegetable.

Makes 8-10 servings.

Cook's Notes: Pork shoulder or fresh pork picnic may be used in this recipe as well. Don't skip the searing process for this recipe. Searing helps develop flavour and texture while enhancing appearance.