With the addition of a strong smoked salt & some liquid smoke, you create some of that smoker flavor in this oven roasted pork. The recipe for the wet rubs is more of a suggestion, and you should mix yours to your own taste. I like mine tangy, slightly sweet, and spicy. While only taking about 15 minutes hands on, this needs to marinade overnight & then cook pretty much all day, so plan accordingly.
1Tbspsmoked saltI use Old Salt Merchants Sea Smoke
2tspkosher saltoptional
1/2cupbrown sugar
1/2tspliquid smoke
Instructions
Mix the dry rub and the smoked salt together. Taste. Add kosher salt if desired. You want it to be salty.
Mix mustard, brown sugar, and liquid smoke in a bowl. Mix in dry rub and salts to form a paste.
Taste again and adjust sugar or salt as desired.
Rub pork shoulder all over with paste.
Wrap in plastic wrap and marinade for a few hours or overnight. I prefer overnight.
Heat oven to 250°
Place shoulder in a roasting pan with a rack and roast 5-7 hours until falling apart. I start checking after 1 hr per pound.
Allow pork to rest for about 10 minutes and then transfer pork to a large platter to “pull” the meat using two forks (or your fingers like me) to shred it.