Ingredients
½cuppacked brown sugar
1tspground nutmeg
¼cupsalt
¼cupcoarse ground black pepper
¼cupsweet paprika
⅓cupsmoked paprika
1tbspcayenne red pepper
2tbspground cumin
5lbspork shoulder
2tbspcanola oil
Preparation
Mix everything but the pork shoulder and the oil together in a large metal bowl.
Add in the pork shoulder and roll it in the seasoning well, packing on all the seasoning as best as you can.
Wrap the top with saran wrap and refrigerate overnight (optional but very highly recommended).
Preheat the oven to 325 degrees F.
Using a large dutch oven add the canola oil over medium-high heat.
Brown the pork on all sides then turn off the stovetop.
Add in a small rack under the pork into the dutch oven.
Place the pork on top then cover.
Cook for 3 to 3½ hours. If the meat is thicker 3 hours should be long enough.
Shred before serving.
If you want to keep the juices, skim the fat off then pour over the pork before serving.
