I love lemons and one night I came up with this quick and simple dish. If you want a less lemony flavor, cut the lemon juice down. For quicker cooking, I use tenderloins. If you give it time to marinate, it tastes even better. The leftover liquid tastes fantastic with rice, buns, Texas toast, or as a dip.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 7 hrs 45 mins |
| Servings: | 28 |
Ingredients
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons kosher salt
- 2 (7 pound) pork shoulder roasts
- 4 (20 ounce) bottles barbeque sauce
Instructions
- Mix paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
- Bake the roasts in the preheated oven until pork is tender and shreds easily with two forks, 4 to 6 hours.
- Shred the pork and place into a large pot over medium heat. Mix the meat with barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 8 g |
| Sodium | 1592 mg |
| Sugars | 22 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I used a 4 ½ pound pork loin And reduced the recipe ingredients accordingly. Having loaned out my roasting pan, I used a large disposable aluminum turkey pan cut and folded to size.
my husband and I enjoyed this recipe. The rub makes quite a lot, so I was able to add and mix it to my pork rub jar to use as needed for other pork dishes. This is the first pork shoulder that had the perfect crust and just fell apart. I cooked it at 300 degrees for 4 hours and turned it down to 285 degrees for almost 4 hours ( included the resting time)
I used the pressure cooker and steamed 45 minutes in spices and water. Get 1/4 cup of sauce and drained rest and shredded. Returned to ninja one pot and added 1/4 cup of sauce it pressure cooked in and 1/2 cup sweet baby rays hickory & brown sugar barbecue and let slow cook on low 30 min.
I used this rub on a 5 pound pork loin. I wrapped it in foil and refrigerated it overnight. The next morning I put the loin in a crockpot with one half cup of water on low for 7 hours . When it was cool enough to handle my husband and I used forks to shred it. I kept nibbling on it because it was so delicious. I prepared a double recipe of the Bourbon BBQ sauce also found on this site and it was absolutely incredible. There was enough to share with the children. Thanks for such a delicious way to prepare pork loin.
This dish came out perfect. Love it. I used Cattleman’s BBQ sauce. It was nice and tangy.
Used crockpot, but otherwise followed the recipe until the end. My son liked the meat so well, he wouldn’t let me add the BBQ sauce! Thank you for sharing!
Nice and easy!
This is delicious. I use a leg of pork, seasoned and let it sit overnight in the refrigerator. Served with coleslaw, rolls and corn on the cob.