Pulled Pork

Ingredients

• 4-5 lb Pork Butt (Pork Shoulder)
• 2 tbs good quality liquid smoke
• ½ C dark brown sugar
• 3 tbs kosher salt
• 1 tbs chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp pepper

Directions

1. Make Rub: Combine sugar, kosher salt, chili powder, garlic powder, onion powder, and pepper.
2. Season Pork: Place pork on a large sheet of plastic wrap and rub with ~2 tbsp liquid smoke. Coat generously with the entire 1 C of rub (this is a heavy coating).
3. Wrap & Chill: Wrap tightly in plastic wrap and refrigerate at least 1 hour, preferably overnight.
4. Prep Oven & Pan: Line a large rimmed baking sheet with foil and place a rack on top, coating the rack generously with cooking spray.
5. Bake Low & Slow: Place pork fat-cap down on the rack and bake in a 250°F (non-convection) oven until internal temperature reaches 190°F, about 9-10 hours (timing varies with thickness and oven).
6. Rest: Remove pork from oven and wrap tightly in heavy-duty foil, then wrap in towels. Rest in a small cooler (or warm place) 1-2 hours.
7. Shred & Serve: Pull pork apart with forks - it should shred easily.

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