This is an excellent shredded pork dish for backyard parties, Super Bowl (or any sports) parties, and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.
Ingredients
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons kosher salt
- 2 porks shoulder roasts , 7 pound
- 4 bottles barbeque sauce , 20 ounce
Instructions
-
1
Mix paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
-
2
Preheat the oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
-
3
Bake the roasts in the preheated oven until pork is tender and shreds easily with two forks, 4 to 6 hours.
-
4
Shred the pork and place into a large pot over medium heat. Mix the meat with barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Nutrition Facts
Per serving
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