A day ahead make your dry rub. sprinkle it all over the meat and rub it in. Cover the pork in yellow mustard and put on a rack in a pan. Put water below the rack or in a pan on a lower shelf to keep the meat moist.
Slow Roasted Pork Shoulder
Prep time: Must be started a day ahead
Roasting time: ten hours
½ cup brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon ancho chili pepper
1 tablespoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon cumin
Whisk together and store in covered container until ready to use.
Pork shoulder, bone in or boneless (for 20 people I used 2 boneless shoulders weighing about 7 pounds each)
Yellow mustard (I used Annie’s organic)
Tablespoon of olive oil
The day before you cook the pork liberally sprinkle sprinkle your dry rub over the entire surface and rub it in.
The next morning take the pork out of the refrigerator and bring it to room temperature. Cover the roast with yellow mustard. Put a rack in a roasting pan and heat your oven to 350 degrees. Put the pork on the rack and put in the oven for 15 minutes. Lower the temperature to 225. Put water in the bottom of the pan keeping it below the level of the rack. Drizzle the top of the pork with a little bit of olive oil. Let the pork cook all day, every couple of hours baste it with the pan juices. Let it cook approximately ten hours. Remove from the oven and let it rest half an hour. Remove the pork juices to a small saucepan. Deglaze the roasting pan and add it to the drippings. Skim off all fat and set the saucepan over low heat. With two forks pull the pork apart. The crispy layer on the top is the best part. Remove the fat under it but keep that crispy layer. Once it is on the platter drizzle the pan juices over the top and serve some on the side.