I use this hearty recipe for my Super Bowl® parties. It's super easy and feeds a lot of hungry football fans. Serve on a large bun with some baked beans, coleslaw, and chips.
Ingredients
- brown sugar: 3 Tbsp
- paprika: 3 Tbsp
- ½ tablespoons garlic powder (such as McCormick® California Style): 1 piece
- ½ tablespoons ground black pepper: 1 piece
- ½ teaspoons salt: 1 piece
- Dijon mustard (such as Hellmann's®): 0.5 cup
- pork shoulder roast (butt roast), rind removed: 8 pound
- barbeque sauce: 0.5 cup (to taste)
- hamburger buns: 18 piece (split)
Metric Conversion
Stages of cooking
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Preheat oven to 250 degrees F (120 degrees C).
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Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
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Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.
