Ingredients
28
28 servings
- •3 tablespoons paprika
- •1 tablespoon garlic powder
- •1 tablespoon brown sugar
- •1 tablespoon dry mustard
- •3 tablespoons kosher salt
- •2 (7 pound) pork shoulder roasts
- •4 (20 ounce) bottles barbeque sauce
Instructions
- Mix paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
- Bake the roasts in the preheated oven until pork is tender and shreds easily with two forks, 4 to 6 hours.
- Shred the pork and place into a large pot over medium heat. Mix the meat with barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Nutritional Facts
Per 28 servings
- Calories: 418
- Carbohydrate: 31g
- Fat: 22g
- Fiber: 1g
- Protein: 23g
- Sugar: 22g
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