Step 1

Mix together all of the ingredients very well and store any unused dry rub in an airtight container in a cool place.

Step 2

I like to remove the skin from the pork shoulder and trim the outer fat layer to about a 1/4 inch. You can leave the skin on if you prefer.

Step 3

Liberally rub the entire pork shoulder with the dry rub, cover with plastic wrap and let sit in the fridge for 12-24 hours to let the spice flavors penetrate the meat before cooking.

Step 4

Preheat oven to 225 degrees F.

Step 5

Mix together the water, apple juice and apple cider vinegar.

Step 6

Pour into the roasting pan with the pork shoulder.

Step 7

Roast uncovered for about 1 hour and 45 minutes per pound. (See notes in recipe introduction.)

Step 8

When the pork shoulder comes out of the oven, tent it loosely with aluminum foil and let it sit to rest for 30-45 minutes before pulling the meat apart in medium sized pieces to serve. Toss the pork in the skimmed pan drippings or with a little Maple Chipotle Barbecue Sauce to serve.