Step 1

Coat all sides of the pork shoulder with about 3/4 cup of the dry rub. Place, fat cap-side up, in a large casserole dish that is several inches deep to catch any juice.

Step 2

Transfer to the oven and cook until pull-apart tender, 18 hours. There will be liquid in the dish, which can be reserved to make a sauce if you’d like.

Step 3

Line a sheet pan with aluminum foil and place a wire cooling rack on top.Transfer the pork, still fat cap-side up, to the rack. Brush with the wet mop on all sides. Pat additional dry rub on top of the wet mop.

Step 4

Return to the oven and cook until a dark browned bark has formed on all sides, about 30 minutes.

Step 5

Let the pork cool for 10 minutes and then shred into bite sized pieces. Serve with your choice of sauce.