Pulled Pork

Pulled Pork
Tyler Florence

Ingredients

Dry Rub:

3 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons COARSE sea salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

1. 
   
2. Directions:
3. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
4. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it (covered... I just used the dutch oven lid) for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register a minimum of 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
5. Let rest 10 minutes then shred with fork.
6. Add barbecue sauce.
7. NOTE:  I add bbq sauce individually because people like different bbq sauces.  Also, I like to use the plain pork the next day for nachos, sandwiches, etc.
8. Also, I roasted a 5.5 pound for 6.5 hours.  Might want to roast longer for bigger pork.  Also, could reduce temp and roast longer... would probably make meat even more tender.  If you want a chewier "bark", roast it uncovered the last hour or so.