Slow-Roasted Pastured Pulled Pork

Ingredients

• 1 Queen City Farm pastured pork shoulder (Boston butt), 4-5 lb
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup chicken stock or apple cider

Directions

1. 1

   Pat the pork dry. Mix the brown sugar, paprika, salt, pepper, garlic, and onion powder and rub it all over the roast.

2. 2

   Set the pork in a Dutch oven or roasting pan and pour the stock around (not over) it.

3. 3

   Cover tightly and roast at 300F for 5-6 hours, until the meat shreds easily with a fork.

4. 4

   Rest 20 minutes, then pull apart with two forks, discarding excess fat.

5. 5

   Toss the pulled meat with the pan juices to keep it moist.