Ingredients:
- 4–5 lb pork butt (also called Boston butt or pork shoulder)
- 2–3 tbsp yellow mustard (as binder)
- 2 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp adobo seasoning
- 2 tbsp brown sugar
- Your favorite BBQ sauce (about 1–1½ cups)
Instructions:
1 Preheat Oven: Set your oven to 350°F (175°C).
2 Prepare the Pork: Pat the pork butt dry with paper towels. Rub all over with mustard to help the seasoning stick. In a small bowl, mix paprika, cumin, onion powder, garlic powder, salt, black pepper, adobo, and brown sugar. Coat the pork generously with the spice rub, pressing it into all sides.
3 Bake: Place the pork in a roasting pan or Dutch oven. Cover tightly with foil or a lid to retain moisture. Bake at 350°F for 3 to 4 hours, or until the meat is fork-tender and shreds easily.
4 Shred the Pork: Remove the pork from the oven and let it rest for 15–20 minutes.Shred the meat using two forks, discarding excess fat as needed.
5 Add BBQ Sauce: Mix the shredded pork with your favorite BBQ sauce. Adjust the amount to your taste. Optionally, return it to the oven uncovered for 15–20 minutes to caramelize the sauce slightly.