Submitted by Veronica Sartin, Fair Grove, Mo. 

• 6 1/2 to 8 pounds bone in pork butt (aka pork shoulder) 

Dry Rub Recipe: 

• 1/4 C brown sugar 

• 2 tsp chili powder 

• 2 tsp sweet paprika 

• 1 tsp salt 

• 1 tsp dry mustard 

• 1/2 tsp garlic powder 

• 1/2 tsp onion powder 

• 1/4 tsp ground pepper 

Combine and rub all over tops, bottom and sides of meat. If time allows, add plastic wrap to entire butt and set on rimmed plate overnight in frig. Heat oven to 250 degrees. Place butt fatty side up in a foil lined, rimmed baking dish. Roast uncovered until exterior turns to “bark” (meaning it will look crisp and dry). This will take 4 to 8 hours. Interior temp will be 170 degrees. Remove butt from oven and cover in two layers heavy duty foil, then return to oven. Roast until internal temperature reaches 190 to 200 degrees. Remove from oven and let set 30 to 45 minutes before unwrapping. Pull apart. Add your favorite barbeque sauce.


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