1/4 cup dark-brown sugar, packed
2 tbsp kosher or course salt
2 tbsp paprika
1 tbsp ground black pepper
1 tbsp ground coriander
1/2 tsp dry mustard
1/2 tsp onion powder
1 boneless pork butt--3 lbs.
1.5 cups apple juice
1/2 water
1 package plain, white rolls
Note on pork butt: 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 it you have the butcher take out the bone, 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 the mixture all over the pork, cover, and let sit in the refrigerator for as long as you have time (between 1-hour to overnight).
Preheat oven 300 degrees. Lay pork inside a roasting pan on the rack insert. Rack should be high enough so the entire spiced butt sits above the cooking liquid. (Kathryn Note: I don't have a rack in my pan. My spiced butt sits in the liquid and cooks delish!) 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 on the outside and the meat is very tender, nearly 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 two forks. (Kathryn Note: I shred in the roasting pan so the meat absorbs all the liquid marinade.)
Enjoy--Kathryn
