A pork shoulder rubbed with spices and smoked or slow-roasted low and slow until it shreds apart, then tossed with tangy barbecue sauce and piled onto soft buns — a low-and-slow tradition across the American South and Midwest.
Rub the pork overnight
Mix the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder and cayenne, then rub all over the pork shoulder, cover and refrigerate overnight.
Bring to room temperature
Take the pork out of the refrigerator and let it sit for thirty minutes so it isn't ice-cold going into the smoker or oven.
30 minSmoke or roast low and slow
Cook the pork fat-side up at 110°C, in a smoker or a covered roasting pan in the oven, until the internal temperature reaches 96°C and the meat feels like it wants to fall apart, about seven to eight hours.
Rest the pork
Wrap the pork in foil and let it rest for thirty minutes so the juices redistribute before shredding.
30 minShred the meat
Pull the pork apart into shreds with two forks, discarding the bone and any large pockets of fat.
Sauce and serve
Toss the shredded pork with the barbecue sauce and pile it onto soft buns, with extra sauce on the side.
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