Sweet-n-Spicy Pulled Pork

* For lots of pictures and such, check out the related blog post.

Preheat your oven to 300 degrees.

Mix brown sugar, salt, pepper, and cayenne together.

Unwrap your pork shoulder from the butcher packaging. Rinse the meat and pat dry.

Rub the brown sugar mixture all over the meat, getting it down into the folds.

Heat a small amount of oil in a pan large enough to hold the pork shoulder, over med-high heat. Place the pork in the pan skin-side-down and sear till golden brown. Flip and sear the meat side.

Place the seared pork skin-side-up in a large roasting pan. Cover tightly with foil and place in the preheated oven.

Cook for 3 hours, then remove from the oven. Uncover, flip the meat skin-side-down, re-cover and put back in the oven.

Cook for 2 more hours, then remove from the oven. Uncover, flip the meat skin-side-up. Do not re-cover! Allow the meat to cook uncovered for the last hour so the skin gets all crispy and wonderful.

After 6 total hours of cooking, remove from the oven. Allow the meat to rest for at least 10 to 15 minutes. Then, using two forks, tear the meat into shreds.

Serve on sandwiches, on top of baked potatoes, in warm tortilla tacos, however you like!