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Roasted Pork Shoulder with Carolina-Style BBQ Sauce

Everyone loves the texture and flavor experience of deeply charred, slow-smoked pulled pork BBQ, but not everyone has the time or the space to execute it. Let June come to the rescue with the Pork Shoulder Cook-Program--in approximately 5 hours, you can create a succulent pork shoulder that will rival those cooked for days in a smoker. Pile the meat on a bun, top it with sauce, and you’ve got a BBQ! Serve it with your favorite potato salad or slaw on the side. We like this smoky rub and tangy mustard-based BBQ sauce, but the Pork Shoulder Cook-Program will work with the rub of your choice. You may need to tie your shoulder if it’s not compact, or ask your butcher to do it for you.

Prep Time — 40 min
Cook Time — 5 hours
Servings — 12
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Ingredients

2 tablespoons smoked paprika

1 tablespoon salt

2 teaspoons black pepper

4 teaspoons dark brown sugar

1 teaspoon celery salt

1 teaspoon ground cumin

1 teaspoon dry mustard

¼ teaspoon cayenne pepper

1 pork shoulder

2 tablespoons canola oil

1 cup yellow mustard

1 cup chicken broth

⅓ cup apple cider vinegar

⅓ cup light brown sugar

3 tablespoons Worcestershire sauce

1 tablespoon hot sauce

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

Tools

whisk

paper towels

measuring spoons

liquid measuring cup

pot

2 large bowls

foil

2 forks

June Pan

June Oven

June Food Thermometer

June Roasting Rack

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Make the BBQ rub

In a large bowl, whisk the smoked paprika, salt, pepper, brown sugar, celery salt, cumin, dry mustard and cayenne, if using, until combined.

2 tablespoons smoked paprika

1 tablespoon salt

2 teaspoons black pepper

4 teaspoons dark brown sugar

1 teaspoon celery salt

1 teaspoon ground cumin

1 teaspoon dry mustard

¼ teaspoon cayenne pepper

measuring spoons

whisk

large bowl

Season the pork

Pat the pork shoulder dry with paper towels. Transfer the pork to the bowl with the rub and use your hands to massage the spices into the meat, coating the entire shoulder. Drizzle the oil over the shoulder and rub it into the meat as well.

1 pork shoulder

paper towels

2 tablespoons canola oil

Insert the June Food Thermometer

Place the pork fat-side up on the June Roasting Rack set in a foil-lined June Pan. Horizontally insert the June Food Thermometer into the center of the shoulder, avoiding any bones.

June Pan

foil

June Roasting Rack

June Food Thermometer

Roast the pork shoulder

Transfer the pork to the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the pork shoulder until it is tender, about 5 hours. June will notify you when the pork shoulder is ready.

June Oven

Start the sauce

While the pork cooks, make the sauce. In a medium pot, combine the mustard, broth, vinegar, brown sugar, Worcestershire, hot sauce, chili powder, salt, pepper and cayenne, if using. Whisk to combine.

pot

1 cup yellow mustard

1 cup chicken broth

⅓ cup apple cider vinegar

⅓ cup light brown sugar

3 tablespoons Worcestershire sauce

1 tablespoon hot sauce

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

Cook the sauce

Set the pot over medium heat. Allow the sauce to come to a boil, stirring frequently. Reduce the heat to low and simmer, whisking frequently, for 15 minutes. Remove the pot from the heat and set aside.

Shred the pork

When June notifies you that the pork is ready, remove it from the June Oven. Transfer the pork shoulder to a large bowl or dish and allow to rest 10 minutes before shredding the meat with two forks. The meat will still be very hot. Discard bones and any large chunks of fat. Either discard the bark or shred it with your hands, discarding any really tough pieces.

large bowl

2 forks

Sauce the pork

Add 2 cups of sauce to the pork and toss to combine.

Serve the pork

Serve the pork with additional sauce on the side.

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