Mad Jack’s Slow Roasted Pork Shoulder: Oven-Baked BBQ Perfection
Recreate the flavors of Mad Jack’s Mountaintop BBQ at home with this slow-roasted, oven-baked pork shoulder recipe featuring a unique New Mexico-inspired rub. Perfect for sandwiches, salads, and more!
- Prep Time: 1 hour
- Cook Time: 8 hours
- Total Time: 9 hours
- Yield: 10-12 servings
- Category: BBQ, dinner, winter
- Method: slow roast
- Cuisine: New Mexican
Ingredients
- 2 T. packed dark brown sugar
- 1 T. kosher salt
- 1 T. New Mexico Red Chile Powder
- 1 T. High Desert Herbs (or Herbes de Provence)
- 1 T. coarse black pepper
- 1 T. dried onion flakes
- 2 t. garlic powder
- 2 t. smoked paprika
- 1 t. celery seed
- 1, 6 pound boneless pork shoulder, trimmed and tied with butcher twine
Instructions
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.