Ingredients:

  • 4 to 6-pound (1.8 to 2.7 kg) bone-in or boneless Boston butt (pork shoulder)
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 g) kosher salt
  • 1 tablespoon (15 g) black pepper
  • 1 tablespoon (15 g) smoked paprika
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1 teaspoon (5 g) chili powder (optional for a smoky kick)
  • 1 teaspoon (5 g) cumin (optional)
  • 1/2 teaspoon (2.5 g) cayenne pepper (optional, for heat)
  • 1 cup (240 ml) apple cider vinegar or apple juice
  • 1/2 cup (120 ml) water or broth

Instructions:

  1. Pat the pork shoulder dry. Mix salt, pepper, paprika, garlic powder, onion powder, chili powder, cumin, and cayenne in a small bowl. Rub the spice mixture evenly over all sides of the pork. Optional: Cover and refrigerate for 1-4 hours to enhance flavor.
  2. Set your oven to 250°F (120°C).
  3. Place the pork on a rack in a roasting pan, fat side up. Pour apple cider or juice and water/broth into the bottom of the pan for added moisture.
  4. Roast uncovered for 4 to 6 hours. About 30-40 minutes per pound, but always rely on internal temperature for doneness.
  5. Insert a meat thermometer into the thickest part of the shoulder. Cook until the internal temperature reaches 190°F to 205°F (88°C to 96°C) for perfect pulled pork.
  6. Remove from oven and tent with aluminum foil. Let rest for at least 30 minutes to allow juices to redistribute.
  7. Using two forks, shred the meat into tender strands. Serve as desired, adding barbecue sauce or sides.
  8. For more guidance on how long to cook a Boston butt, check out this helpful link: https://www.example.com/how-long-to-cook-a-boston-butt.