I love shredded pork and think I have found a way to make the
Start with a 5-7 pound butt and apply the dry rub of your choice.
If you don't have one, do a Google.
They all will have kosher salt, brown sugar, garlic powder, fresh
cracked pepper, cumin and some cayenne.
After that your on your own.
Place meat with rub applied on a rack in an oven pan, fat side up,
then use aluminum foil to construct a lid over the oven pan and seal
Place sealed pan in refrigerator over night.
The following day, remove from refrigerator and let stand at room temp
for about an hour, then place in a 400F oven for 20 minutes to get
Reduce oven to 250F for 6 hours.
Remove to a kitchen counter and let rest for 20-30 minutes, then
carefully lift foil allowing any remaining steam to escape.
Allow to continue to rest until you can touch the meat with a bare
hand then place on cutting board.
Using a couple of forks, remove fat, bone, etc, leaving lean meat.
Using forks shred meat into a bowl.
Time for an executive decision.
Serve as is over bun or add barbecue sauce, mix well, cover, then
return to oven for 20-30 minutes, before serving as shredded barbecued
The trick is the foil.
Keeps the meat soft and easy to shred.