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* For lots of pictures and such, check out the related blog post.
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Preheat your oven to 300 degrees.
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Mix brown sugar, salt, pepper, and cayenne together.
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Unwrap your pork shoulder from the butcher packaging.
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Rinse the meat and pat dry.
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Rub the brown sugar mixture all over the meat, getting it down into the folds.
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Heat a small amount of oil in a pan large enough to hold the pork shoulder, over med-high heat.
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Place the pork in the pan skin-side-down and sear till golden brown.
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Flip and sear the meat side.
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Place the seared pork skin-side-up in a large roasting pan.
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Cover tightly with foil and place in the preheated oven.
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Cook for 3 hours, then remove from the oven.
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13
Uncover, flip the meat skin-side-down, re-cover and put back in the oven.
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Cook for 2 more hours, then remove from the oven.
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15
Uncover, flip the meat skin-side-up.
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Do not re-cover!
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Allow the meat to cook uncovered for the last hour so the skin gets all crispy and wonderful.
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After 6 total hours of cooking, remove from the oven.
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Allow the meat to rest for at least 10 to 15 minutes.
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Then, using two forks, tear the meat into shreds.
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Serve on sandwiches, on top of baked potatoes, in warm tortilla tacos, however you like!
