Recipe Instructions Preheat oven to 225°F. Trim excess fat from pork and set aside to come to room temperature.In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, …
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Cover meat side with yellow mustard and pork/butt rub. Then lay the meat side side down. (1 cup of the total mixture.) Rub the rest with pork/butt Rub. After injection and rub are applied. Let the meat rest for 30 minutes. Place the Pork Shoulder Butt meat side down, fat cap side up, on the 1″ rack of the NuWave Oven, with the Extender Ring.
You’ll need 4 to 6 pounds of boneless pork shoulder or butt (or 5 to 7 pounds bone-in). Before beginning, heat the oven to 325°F. Place an oven rack in the lower-middle of the oven. (Image credit: Emma Christensen) A pork shoulder, slow-cooked and pulled into succulent little shreds, can become a thousand different meals.
OVEN Preheat oven to 350 F. Place pulled pork in an oven-safe container and cover with foil. Cook until hot. FRYING PAN Add a small amount of oil to a pan and cook the pulled pork until it is heated through and a little crispy.
Remove pork shoulder (or other pork roast) from packaging and rinse under cold water. Using your hands, pat the dry rub all over the surface of the meat. Place in a large roasting pan skin side up. Roast uncovered in a preheated 500 degree (F) oven for 20 minutes. Reduce heat to 300 degrees and roast for an additional 45 minutes per pound.