Ingredients

serves 12

　　1 (6- to 7-pound) bone-in Boston butt pork shoulder, with 1/4-inch fat cap

　　Wood Chick’s BBQ Championship BBQ Rub (recipe follows)

　　6 to 8 cups apple juice, for the roasting pan and for spraying

　　3 to 4 cups Wood Chick’s Mild BBQ Sauce or your favorite barbecue sauce

　　

Wood Chick’s BBQ Championship BBQ Rub

1 tablespoon kosher salt

　　2 tablespoons dark brown sugar

　　1/4 cup chili powder

　　1 1/2 tablespoons sweet Spanish paprika

　　1 1/2 teaspoons freshly ground black pepper

　　1 1/4 teaspoons cayenne pepper

　　1 teaspoon garlic powder

　　1 teaspoon taco spice

　　1 teaspoon onion powder

　　1 teaspoon dry mustard

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon freshly grated nutmeg

　　1/8 teaspoon curry powder

　　1/8 teaspoon ground coriander

　　1/8 teaspoon ground cumin

　　1/2 cup granulated sugar

　　

Step 1

The night before you roast the pork, coat it heavily with the dry rub. Wrap in plastic wrap or place in a plastic bag, and refrigerate overnight.

　　

Step 2

Remove the pork from the refrigerator 2 hours prior to cooking.

　　

Step 3

Preheat the oven to 250°F.

　　

Step 4

Put the pork butt, fat side up, in a roasting pan with enough apple juice to cover the bottom of the pan. Cook in the oven until the exterior of the pork is mahogany colored, about 4 hours, adding more apple juice as needed. If the exterior is drying out, spray the pork with apple juice.

　　

Step 5

Carefully transfer the pork to long pieces of double-layered heavy-duty foil. Pull up the sides of the foil, add 1/2 cup apple juice to the foil, and wrap so it’s as airtight as possible. Return to the oven and cook until the internal temperature of the pork is 190° to 195°F, 4 to 5 hours.

　　

Step 6

Unwrap, let cool slightly, and pull the pork to the desired consistency. Top with the barbecue sauce.

　　

Wood Chick’s BBQ Championship BBQ Rub

Step 7

Combine the salt and brown sugar in a food processor or blender, and process until well blended. Add all the remaining ingredients except the granulated sugar, and process until blended. Then add the granulated sugar and process until the ingredients are evenly distributed.

　　Cooks' Note

　　Serve the pork topped with coleslaw on a hamburger bun.

　　Bobby Flay's Throwdown!