Take the meat and dry it off with paper towels. Score the skin in lozenge shaped cuts. Liberally massage in the dry rub. Cover with plastic wrap and place in the refrigerator over night.
Next day, remove from refrigerator and bring to room temperature.
Place in large, covered baking pan and bake at 250° all day long. Six hours would be a good start. Cook until the meat is falling off the bone.
Remove from oven and let it rest/cool. As soon as it is cool enough to handle, take the meat and shred it into pieces as small as you’d like.
When complete, begin to add the barbeque sauce of choice. Suggest you only add enough sauce to moisten the meat. Don’t let it swim in sauce. Provide additional sauce for anyone that wants more.
Present with rolls and cole slaw.
RUB - I make my own.
I use coriander seeds, black peppercorns, cinnamon, nutmeg, and dried chilies. Anything that is not in powder form should be slightly roasted then ground in a coffee mill to create a powder. Do not use a coffee mill that you plan to reuse for coffee as your coffee will forever taste bad. For the dried chilies, I use chipotle, guajillo and ancho chilies that I toast and ground myself. You can add salt to it as well but there is a debate as to whether or not salt should be added to a rub used this way. Salt draws out moisture and if you plan to let the meat sit overnight, the argument says that you’ll be removing wanted moisture and flavor from the meat.
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