Prepping the rub

In a small bowl, stir together the dark brown sugar, kosher salt, New Mexico Red Chile Powder, High Desert Herbs, coarse black pepper, dried onion flakes, garlic powder, smoked paprika and celery seed.

Slow Roasting Instructions

Rub some of the rub mixture on all sides of the tied pork shoulder and place the meat in a roasting pan with a rack if possible. Roast for around 8 hours, or until it reaches an internal temperature of 195 F. Leave uncovered until it has a nice “bark” developing and then gently cover it with foil so the outside doesn’t burn.

Resting and Shredding the Pork

When the pork is done cooking, let it rest at room temperature until it’s cool enough to safely pull apart into pieces with your hands. As you’re shredding the pork, sprinkle a little bit of the rub into the shredded meat, tasting as you go. You’ll have some extra rub to use at a later time.

Let cool to room temperature before transferring to the fridge for up to five days.