To accompany this dish at family meals, we ask everyone to bring their favorite sauce; it adds variety without the host having to do a lot of work!
5 lb. pork roast or shoulder (Boston Butt is bone-in)
2 bay leaves, fresh rosemary, fresh thyme, fresh sage
1 Tbsp. of each (dried): garlic powder, onion powder, sage, rosemary, thyme, salt, ground pepper
½ cup raw sugar
½ cup salt
½ cup raw sugar
2 qts. cold water
3 Tbsp. dry rub mix listed above
Mix the ingredients of the dry rub together in a small bowl; set aside. In a bowl mix the brine solution together until the sugar and salt dissolve. Place the pork roast in an airtight container or bag and pour the brine over. Seal or wrap and refrigerate for 12 to 24 hours. After the pork has marinated for at least 12 hours, discard the brine solution and pat the pork dry, including any overlapping areas and around the bone. Rub all of the dry rub mixture onto the pork, making sure to cover every inch.
Preheat oven to 220°. Place the roast fat-side up in a 9-by-13-inch baking dish; add fresh herbs. Cook the pork uncovered for 12 to 14 hours or until the internal temperature reaches 200°. Turn the oven off and let the roast rest for 1 to 2 hours. Remove the larger pieces of fat, then pull apart the meat with two forks. Serve with your favorite barbecue sauces or freeze for later use. (Save the bone to make broth! Use the liquid to make gravy!)
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.