Simple spices make the most delicious, tender pulled pork. This is simply roasted in the oven and is perfect for making tacos, sandwiches or even salads.
To prepare the roast, pat dry with paper towels and remove any large pieces of fat.
In a small bowl, combine the sea salt, black pepper, onion powder, garlic powder, paprika and brown sugar. (depending on the size of your roast you might have extra seasoning, just discard when done)
Sprinkle the spice mixture on all sides of the roast, using your had to pat the seasoning onto the roast.
Place the roast fat side up into a roasting pan. Roast in the oven, uncovered, for 6 hours, until the roast reaches an internal temperature of 185-195ºF and the roast shreds easily.
Allow the roast to rest for 10 minutes before removing from the pan and shredding using shredding claws or two forks.
Strain the juices from the pan and place in a fat separator or spoon the fat off the top. If desired add a few tablespoons of the pan juices to the shredded pork.
Notes
Nutrition facts are provided as a courtesy and are just an estimate
This recipe produces a nice, crisp bark on the outside of the pork roast. If you do not want the outside to have a little crunch to it, cover the roast with foil half way through the roasting time.
You can use either a bone in or boneless roast for this recipe. Just note a boneless roast will take less time.