Roasted Pork Shoulder with Carolina-Style BBQ Sauce
Ingredients
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2 tablespoons smoked paprika
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1 tablespoon salt
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2 teaspoons black pepper
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4 teaspoons dark brown sugar
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1 teaspoon celery salt
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1 teaspoon ground cumin
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1 teaspoon dry mustard
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Make the BBQ rub
In a large bowl, whisk the smoked paprika, salt, pepper, brown sugar, celery salt, cumin, dry mustard and cayenne, if using, until combined.
2 tablespoons smoked paprika
1 tablespoon salt
2 teaspoons black pepper
4 teaspoons dark brown sugar
1 teaspoon celery salt
1 teaspoon ground cumin
1 teaspoon dry mustard
¼ teaspoon cayenne pepper
measuring spoons
whisk
large bowl
Season the pork
Pat the pork shoulder dry with paper towels. Transfer the pork to the bowl with the rub and use your hands to massage the spices into the meat, coating the entire shoulder. Drizzle the oil over the shoulder and rub it into the meat as well.
1 pork shoulder
paper towels
2 tablespoons canola oil
Insert the June Food Thermometer
Place the pork fat-side up on the June Roasting Rack set in a foil-lined June Pan. Horizontally insert the June Food Thermometer into the center of the shoulder, avoiding any bones.
June Pan
foil
June Roasting Rack
June Food Thermometer
Roast the pork shoulder
Transfer the June Pan to the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the pork shoulder until it is tender, about 5 hours. June will notify you when the pork shoulder is ready.
June Oven
Start the sauce
While the pork cooks, make the sauce. In a medium pot, combine the mustard, broth, vinegar, brown sugar, Worcestershire, hot sauce, chili powder, salt, pepper and cayenne, if using. Whisk to combine.
pot
1 cup yellow mustard
1 cup chicken broth
⅓ cup apple cider vinegar
⅓ cup light brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
Cook the sauce
Set the pot over medium heat. Allow the sauce to come to a boil, stirring frequently. Reduce the heat to low and simmer, whisking frequently, for 15 minutes. Remove the pot from the heat and set aside.
Shred the pork
When June notifies you that the pork is ready, remove it from the June Oven. Transfer the pork shoulder to a large bowl or dish and allow to rest 10 minutes before shredding the meat with two forks. The meat will still be very hot. Discard bones and any large chunks of fat. Either discard the bark or shred it with your hands, discarding any really tough pieces.
large bowl
2 forks
Sauce the pork
Add 2 cups of sauce to the pork and toss to combine.
Serve the pork
Serve the pork with additional sauce on the side.