Zanes’ Unbarbecued Pork Butt

• servings: 10 servings
• active time: Prep: 30 minutes
• total time: Up to 18 hours

Ingredients

6 pound pork butt (brought to room temperature)

2 tablespoons of chili powder

1 teaspoon of smoked paprika

1 teaspoon of salt

1/2 cup of dark brown sugar

1/2 teaspoon of cumin

1/2 teaspoon of turmeric

1/2 teaspoon of white pepper

Canola oil to coat roast with

optional: liquid smoke mixed into the canola oil

Directions

If necessary, cut roast to fit in so that the meat does not touch the sides of the insert pan. Put a layer of aluminum foil in the pan for easier cleanup followed by a rack to keep the meat from touching the pan.

Using a brush, coat the roast with the canola oil so the spice mix clings to it. Mix all the spices. Coat the entire roast with the spice mixture.

Wrap the roast in heavy duty aluminum foil. Crimp the 2 sides and one end of the foil to seal. Pour the apple juice in with the meat and seal the end. Place in the insert pan.

Cover and roast at 250°F to internal temperature of 160F for sliced pork or 200F for shredded pork (about 10-12 hours for 200F). Allow to rest for up to 4 hours. Remove from the roaster. Thinly slice or shred the roast and optionally serve with your favorite barbecue sauce or the juice from roasting.

Notes

Cook time for a 5.7 lb. bone-in shoulder was 13-1/2 hours. Plus 4 hours to rest.

This method could also be done in the oven on a broiler pan. But caution is necessary when moving it around because of the amount of liquid that will develop, which may or may not stay within the foil pack.