Categories: Sandwiches

Ingredients

• 1 cup plus 1 tbsp. sea salt, divided
• 1 cup sugar
• 6-8 lbs. bone-in pork shoulder butt roast
• 1/4 cup barbecue seasoning
• 1/2 tsp pepper
• 1/2 cup brown sugar
• 12 hamburger or Kaiser rolls, split

Directions

1. Combine 1 cup sea salt with the sugar; rub onto all sides of roast. Place in a shallow dish; refrigerate, covered, overnight.

2. Preheat oven to 300. Using a kitchen knife, scrape salt and sugar coating from roast; discard any accumulated juices. Transfer pork to a large shallow roasting pan. Rub with barbecue seasoning and sprinkle with pepper. Roast until tender, 6-8 hours.

3. Increase the oven temp to 500. Combine brown sugar and 1 tbsp. sea salt; sprinkle over cooked pork. Return pork to oven until a crispy crust forms, 10-15 minutes. Remove; when cool enough to handle, shred meat with two forks. Serve warm shredded pork on fresh buns or rolls.

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