For best results make the dry-rub a day ahead by mixing all spices together. Rub yellow mustard into all crevices of the meat and rub on a generous amount of the dry- rub. Place in plastic wrap and refrigerate overnight and up to 48 hours .This step really makes a difference! Next day pull out pork and let sit room temperature for one to two hours. Meanwhile place oven temp to 325 degrees. On stove top in large pan add 2 tbsp vegetable oil and sear pork on all sides. Now wrap tightly inside aluminum foil (I do this twice) and place on a baking sheet. Put into oven and start your time. Depending on the size of your pork shoulder time will vary, however after 3 hours start checking the temperature with a thermometer, your looking for 165 degrees at the deepest part of the meat. At this point take out your pork shoulder and cover it again with foil and let rest for 20-30 minutes till your thermometer reads 175 degrees. Pull apart with two forks and enjoy your labor of love either plain or with any sauce of your choice. Here's my recipe for (Carolina vinegar based BBQ sauce). 1cup white vinegar, 1cup apple cider vinegar,1/2cup brown sugar packed, 1tsp cayenne pepper, 1tbsp red pepper flakes, 1tsp salt, 1tsp ground pepper....bring to a simmer and let sit. I also like to make this a day ahead to let the flavors meld together.
This dry rub is excellent on ribs! If you want to put on a whole hog make sure you use olive oil to ensure proper adhesion. If you want to finish on a smoker grill, pull off meat at 150degrees and check every half hour with thermometer till you reach 175 degrees.
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 16 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1544.5mg||53 %|
|Potassium 239.4mg||6 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 13.7g|
|Protein 1.9g||3 %|
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Calories per serving: 80
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