When someone mentions succulent pork that pulls apart with ease after being slow roasted in it’s own flavors for ours, my mouth immediately waters and stomach growls loud enough to awaken a hibernating bear. The folks over at Yummy Supper have provided and just about perfected this recipe that will have you yearning for more.
- 3-4 pounds pork shoulder
- 1 tablespoon + 1 teaspoon salt per pound of pork
- 1 tablespoon + 1 teaspoon sugar per pound of pork
- black pepper