Servings: Yield: 16 servings

1/4 cup brown sugar ¼ cup brown sugar
1 tablespoon chile powder 1 tablespoon chile powder
1 tablespoon paprika 1 tablespoon paprika
2 teaspoons garlic powder 2 teaspoons garlic powder
2 teaspoons kosher salt 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper 1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
1 pork shoulder roast (picnic is great) 1 pork shoulder roast (picnic is great)
4 onions, cut into halves 4 onions, cut into halves
1 bottle good barbecue sauce (I use 1 c my bourbon bbq) 1 bottle good barbecue sauce (I use 1 c my bourbon bbq)

Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
Preheat the oven to 275 degrees F.
Place the pork in a large pot on a bed of the onion halves. Cover tightly with foil and roast until fork-tender and falling apart, about 9 to 10 hours. Remove the pork from the pot and set it on a cutting board.
Separate fat from gravy. Place the pot on the stove over medium-high heat and add ½ cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
Shred the meat with two forks, then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.

I just made Ree's pulled pork for our Derby party - 16 adults.  I just made Ree's pulled pork for our Derby party - 16 adults.
I marinated a 10 ½ lb pork shoulder and a 7 ½ lb shoulder all day in the fridge (1 ½ times the rub recipe for the larger roast), then cooked them (COVERED) in 2 ovens at 275 degrees overnight - the small one for 9 hours, the larger one for 10 hours. Immediately shredded after taking from oven (so much harder to shred if you wait till its cold) - it was tender and so easy to pull apart.  Skimmed the grease off, then added ONLY the juice back into shredded meat (opted to put different barbecue sauces on the side when serving, as a lot of people didn't even use any with such flavorful meat); refrigerated all day till about an hour before serving - put in 300 degree oven, covered.  I marinated a 10 ½ lb pork shoulder and a 7 ½ lb shoulder all day in the fridge (1 ½ times the rub recipe for the larger roast), then cooked them (COVERED) in 2 ovens at 275 degrees overnight - the small one for 9 hours, the larger one for 10 hours. Immediately shredded after taking from oven (so much harder to shred if you wait till its cold) - it was tender and so easy to pull apart.  Skimmed the grease off, then added ONLY the juice back into shredded meat (opted to put different barbecue sauces on the side when serving, as a lot of people didn't even use any with such flavorful meat); refrigerated all day till about an hour before serving - put in 300 degree oven, covered.