On Sundays we have have dinner at our house after church with Bruce's mom, Joyce. It is our big meal of the day so Bruce or I make a substantial meal that will provide leftovers for all three of us for a night or two during the week. We decided Saturday that it was time for a Pork Shoulder Roast with Bruce’s special rub. He has prepared one or two of these for other family occasions over the past year and we found that the best way to cook is to slow roast for at least 12-15 hours, so meat can be "pulled" or shredded. If you prefer to slice, cook about 10 hours.
On Saturday afternoon he prepared the rub for the 5 lb roast:
1 tablespoon each: cumin, smoked paprika, cayenne pepper, onion powder, garlic powder, salt and black pepper; 2 tablespoons of brown sugar. The rub cooks into the meat and flavors but is not overly spicy.
Mix all the ingredients together in an air-tight container with lid, this will make enough for 2 roasts, we like to have some pre-made for ribs or another roast.
Wipe off the roast; you can also stuff it with fresh garlic cloves at this stage. Generously rub all sides with the mixture. Place in a baking pan, fat side up, covered with foil and cook on 225F for at least 12 hours, about 1 hour before serving turn the heat up to 350F, remove the foil.
We turned it on at 5:30 p.m. Saturday and it cooked until 8:30 a.m. Sunday.
Remove the roast from the oven, take off the foil and let the roast “rest” for at least 15 minutes. After this amount of cooking you can pull the roast apart. The pan drippings can be thickened and served as a sauce over the meat or you can serve with your favorite barbecue sauce on the side.
We complimented the pork with steamed veggies, potato salad and deviled eggs.
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