Ingredients:

  • 8 lb bone-in Boston Butt (pork shoulder)
  • 2 tbsp yellow mustard
  • 0.25 cup brown sugar, packed
  • 2 tbsp smoked paprika
  • 1 tbsp coarse kosher salt
  • 1 tbsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 0.5 cup apple cider vinegar
  • 0.5 cup apple juice

Instructions:

  1. Pat the pork dry with paper towels. Apply a thin layer of yellow mustard over the entire surface to act as a binder.
  2. In a small bowl, combine brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne. Generously coat the meat with the rub, pressing it into the surface.
  3. Preheat oven to 225°F (107°C). Place the meat fat side up in your pan.
  4. Begin the roast. Cook uncovered for about 5 to 6 hours until the bark is dark and firm.
  5. Every hour after the third hour, lightly spray the meat with a mix of the apple juice and cider vinegar.
  6. Once the internal temp hits about 165°F, wrap the pork tightly in double layered foil with the remaining apple juice and cider vinegar.
  7. Return to the oven and cook until the internal temperature reaches 205°F.
  8. Remove from heat and let it sit, still wrapped, for 1 hour until the juices redistribute.