Pat pork dry with paper towels. Leave netting intact. Combine brown sugar, onion powder, salt, garlic powder, dry mustard, cumin, paprika, chili powder, and cayenne pepper. Rub seasoning mixture on pork. Cover with plastic wrap and refrigerate 8 hours or overnight.
Don't be frightened by the total time on this recipe. Marinating overnight and slowly smoking the pork roast makes it tender and oh-so delicious.
Servings and Ingredients
|1||(4-lbs.) Hormel always tender boneless pork shoulder roast|
|3 tbsp.||Hy-Vee brown sugar, packed|
|2 tsp.||That's Smart! onion powder|
|1 tsp.||kosher salt|
|1 tsp.||Hy-Vee garlic powder|
|1 tsp.||Hy-Vee ground dry mustard|
|1 tsp.||Hy-Vee ground cumin|
|1 tsp.||Hy-Vee paprika|
|1 tsp.||Hy-Vee chili powder|
|1 tsp.||Hy-Vee cayenne pepper|
|12||Hy-Vee Bakery whole wheat hamburger buns, split and toasted|
|2 c.||Hy-Vee barbeque sauce|
|That's Smart! sliced dill pickles, for serving|
|Red onion, thinly sliced, for serving|
Things To Grab
- Paper towels
- Small bowl
- Plastic wrap
- Aluminum foil
- Meat thermometer
Remove pork from refrigerator; let stand at room temperature while preheating smoker according to manufacturer's directions to maintain a temperature between 200 and 225 degrees. Use applewood chips and water pan as directed.
Place pork, fat side up, on rack directly over water pan. Cover or close smoker, adding additional wood chips as needed to maintain smoke. Cook pork in smoker for 8 to 10 hours or until instant-read thermometer inserted into the thickest part of the roast reaches 180 degrees.
Remove pork from smoker. Cover with foil and let rest for 20 minutes. Transfer pork to a cutting board. Remove netting. Using 2 forks, shred pork.
To serve, place shredded pork on bun bottoms. Drizzle with barbecue sauce and top with dill pickles and red onion slices, if desired. Add bun tops and serve.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 100mg
- Sodium: 960mg
- Total Carbohydrates: 51g
- Protein: 37g
Hy-Vee Seasons April 2019