Ingredients:

  • 2 tablespoons (30 ml) kosher salt
  • 2 tablespoons (30 ml) smoked paprika
  • 1 tablespoon (15 ml) brown sugar, packed
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 tablespoon (15 ml) chili powder
  • 1 teaspoon (5 ml) ground black pepper
  • 1 teaspoon (5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) cayenne pepper (optional, for heat)
  • 1 (5-7 pound) (2.25-3.15 kg) Boston Butt (pork shoulder), bone-in or boneless
  • 1 cup (240 ml) apple cider vinegar
  • 1 cup (240 ml) chicken broth or water

Instructions:

  1. In a small bowl, combine all dry rub ingredients and mix thoroughly.
  2. Generously rub the dry rub all over the Boston Butt, ensuring it's completely coated. Wrap tightly in plastic wrap or place in a large resealable bag. Refrigerate for at least 2 hours, or preferably overnight.
  3. Preheat your oven to 300°F (150°C).
  4. Place the Boston Butt in the roasting pan (on the rack, if using). Pour the apple cider vinegar and chicken broth/water into the bottom of the pan.
  5. Cover the roasting pan tightly with aluminum foil. Roast for 3-4 hours.
  6. Remove the foil and continue roasting for another 3-4 hours, or until the internal temperature reaches 203°F (95°C). The meat should be fork-tender.
  7. Remove the pork from the oven and let it rest, covered, for at least 30 minutes before shredding.
  8. Using two forks or meat claws, shred the pork in the roasting pan, mixing it with the pan juices. Discard any large pieces of fat or bone (if bone-in).
  9. Serve immediately on buns, with coleslaw, or your favourite sides.