Scott Peacock's Pulled Pork
Scott recommends bone-in pork shoulder blade. "The bone adds all sorts of flavor and I think the cut has the best meat to fat ratio. But you could also use a boneless pork butt."
Ingredients
1 - 6.5 lb pork shoulder blade roast3 tbsp Dijon mustard
1/3 c brown sugar
3 tbsp kosher salt
2 tbsp smoked paprika
1 tbsp chili powder
1.5 tsp ground pepper
1/2 tsp garlic powder
Instructions
Trim exces fat and leave 1/4 inch thick cap. Pat dry with paper towels. Place on a large piece of plastic wrap.spread mustard on pork. In small bowl, stir together remaining ingredients. Coat pork with the spice mixture. Wrap tightly in plastic wrap. Place on a tray. Chill at least 1 hour, prefer over night is best.Preheat oven to 325 degrees. Line a shallow roasting pan with foil. Place a rack on the foil. Unwrap pork. Place on the rack. Roast, uncovered, for 4 hours. Wrap pork with a double thickness of foil and return to rack. Roast another 2 hours or until 190 degrees on meat thermometer. Let stand 30 minutes to 1 hour. Unwrap. Using 2 forks, pull pork apart, removing any large pockets of fat as you pull. Leave bigger chucks so doesn't become stringy.
* Make ahead, pull meat apart before chilling or freezing.