- 1/4 cup dark brown sugar, lightly packed
- 2 tbsp kosher or coarse salt
- 2 tbsp paprika
- 1 tbsp ground black pepper
- 1/2 tbsp ground coriander
- 1/2 tsp dry mustard (found in spice section)
- 1/2 tsp onion powder
- 1 boneless pork butt, about 3 pounds
- 1 1/2 cups apple juice
- 1/2 cup water
- 1 package plain soft white rolls or other bread
Tip: You can buy bone-in or boneless pork butts. Both have their benefits: Cooking bone-in will contribute some flavor (and increase the cooking time slightly). But if you have your butcher take out the bone, you can rub the spice mix into the incisions where the bone was removed - a great way to get the flavor deep inside the meat.
Mix brown sugar and dry spices together in a small bowl. Rub all over pork, cover, and let sit in the refrigerator for as long as you have time for (as little as 1 hour or up to overnight). Preheat oven to 300 degrees. Lay pork on a rack insert fitted inside a roasting pan. (The rack should be high enough so the entire spiced butt is sitting above the cooking liquid.) Pour in apple juice and water, cover pan tightly with foil, and slow roast for 5 hours. Remove foil and cook for another 30 minutes, until pork is brown outside and meat is very tender, basically falling apart.
Remove from oven, transfer to large platter, and allow meat to rest for about 10 minutes. While still warm, shred pork into small pieces using 2 forks or 10 fingers. Transfer to bowl for serving, or cover and refrigerate for up to 2 days. To reheat, just transfer to shallow baking dish, bring to room temperature, and place in preheated 350 degree oven for 15 minutes.
Tip: If the pan drippings aren't burned, discard fat and mix drippings back into the pulled pork, which will make it even more moist and flavorful.