Recipe by Carrie Hirsch

This pulled pork is great in BBQ Roll-ups (recibe below). You’ll also have some extra on hand to make more roll-ups the next day or to make a few tasty pulled pork sliders.

1 6- to 7-pound pork butt, boneless
2 tablespoons cayenne pepper
2 tablespoons sweet smoked paprika
2 tablespoons Dijon-style mustard
3 cloves of garlic, coarsely chopped
3 tablespoons dark brown sugar
3 tablespoons coarse salt

Preheat oven to 300 degrees. Mix cayenne pepper, paprika, mustard, garlic, brown sugar and salt in a mini food processor or mash with a fork in a small bowl until well combined. Place pork butt fat cap side up in a large roasting pan, then rub the mixture on all sides. Roast for about five to six hours, uncovered, or until it falls apart easily. Remove from oven and transfer to a large cutting board. Securing the butt with a large fork, use a second fork to pull away the meat, trimming off any fat.