Pork Shoulder Roast BBQ
@ 3 WW points- depends on serving size.
5-8 lbboston butt or pork shoulder roast (you could even use a brisket)
2 Tbsplemon pepper
1 1/2 tspcelery seed
4 tspgarlic powder
4 tsponion powder
1 Tbspground mustard (this is a powder)
2 Tbspliquid smoke
How to Make Pork Shoulder Roast BBQ
- Line a 9x13 pan with foil. I cut 2 extra long pieces of foil and fold them together to make one giant sheet of foil. Then take 2 more sheets of foil and do the same. Lay them in the pan in a cross shape. Put the roast on the foil.
- I let mine sit all night in the fridge then popped it in the oven on 250 and let it cook all day while I was at work, about 10 hours. It will technically be 'done' long before that, but more time makes it more tender. It should fall off the bone. Let it sit for about 45 minutes and pull the meat from the fat and bones.
- This freezes well. Leftovers are great on salad or a baked potato.