Prep Time::15 mins
Cook Time:: 4 hrs 30 mins
Additional Time:: 3 hrs
Total Time:: 7 hrs 45 mins
Servings::28
Ingredients
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3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons kosher salt
2 (7 pound) pork shoulder roasts
4 (20 ounce) bottles barbeque sauce
Directions
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.
Preheat the oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
Bake the roasts in the preheated oven until pork is tender and shreds easily with two forks, 4 to 6 hours.
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.