- 1 (4 1/2 pound) bone-in pork shoulder
- 1/4 cup kosher salt
- 1 tablespoon freshly ground black pepper
- 1 1/2 cups light brown sugar
- 1/4 cup paprika
- 2 to 3 sprigs fresh thyme, leaves only
- 4 cloves garlic
- 1/4 cup red wine vinegar
- Scant 1 tablespoon cayenne pepper
- 3 tablespoons extra-virgin olive oil
- 6 Brioche hamburger buns
Prep: 20 mins | Cook: 8 hours | Extra time: 3 hours, marinating
- Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste.
- Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture–this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
- Pork is best prepared in a smoker with indirect heat using a combination of lump charcoal and apple, hickory, or pecan wood. Smoke at 250 degrees for 8 to 10 hours, until outside is dark and meat has begun to pull away from bone.
- You can also cook on a charcoal or gas grill using indirect heating and wood chips for smoke flavor.