1You can prepare this recipe up to 2 days before party/serving. To double use an 8-10 pound or two 5 pound pork shoulders. For larger shoulder allow at least 6 hours cooking time
2Place pork shoulder on sheet of plstic wrap.
3In a small bowl mix together all rub ingredients and rub over the pork. Wrap in plastic wrap and REFRIGERATE OVERNIGHT
4One hour before baking remove from fridge. Remove plastic wrap. Set oven at 350 degrees
5Set pork in a roasting pan with a lid. Pour beef or chicken broth in bottom of the pan. Cover with lid (or foil if you don't have a lid) and place in the oven
6Bake 3 1/2 - 4 1/2 hours (for 5 pound roast). It is done with the meat falls off the bone. You can remove the 1id for about 10 minutes to brown the meat (I find it not necessary).
7Remove from pan after about 10 minutes When it is cool enough to handle "pull" the meat from the bone and "pull" (shred) the meat apart (I use two kitchen forks) You can place the meat chunks in the pan juice if desired.
8Serve with favorite bbq sauce. Some like the coleslaw (purchased) on the meat also