Ingredients
- 1 (6- to 7-pound) bone-in Boston butt pork shoulder
- with 1/4-inch fat cap
- Wood Chicks BBQ Championship BBQ Rub (recipe follows)
- 6 to 8 cups apple juice
- for the roasting pan and for spraying
- 3 to 4 cups Wood Chicks Mild BBQ Sauce or your favorite barbecue sauce
- 1 tablespoon kosher salt
- 2 tablespoons dark brown sugar
- 1/4 cup chili powder
- 1 1/2 tablespoons sweet Spanish paprika
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/4 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon taco spice
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon curry powder
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1/2 cup granulated sugar
Instructions
- The night before you roast the pork, coat it heavily with the dry rub.
- Wrap in plastic wrap or place in a plastic bag, and refrigerate overnight.
- Remove the pork from the refrigerator 2 hours prior to cooking.
- Preheat the oven to 250F.
- Put the pork butt, fat side up, in a roasting pan with enough apple juice to cover the bottom of the pan.
- Cook in the oven until the exterior of the pork is mahogany colored, about 4 hours, adding more apple juice as needed.
- If the exterior is drying out, spray the pork with apple juice.
- Carefully transfer the pork to long pieces of double-layered heavy-duty foil.
- Pull up the sides of the foil, add 1/2 cup apple juice to the foil, and wrap so its as airtight as possible.
- Return to the oven and cook until the internal temperature of the pork is 190 to 195F, 4 to 5 hours.
- Unwrap, let cool slightly, and pull the pork to the desired consistency.
- Top with the barbecue sauce.
- Combine the salt and brown sugar in a food processor or blender, and process until well blended.
- Add all the remaining ingredients except the granulated sugar, and process until blended.
- Then add the granulated sugar and process until the ingredients are evenly distributed.
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