INGREDIENTS

5 lbs. Boston Butt Pork  
2 tsp.  Paprika  
1.5 tsp.  Chile Powder  
2 tsp.  Garlic Powder  
1 tsp.  Mustard Powder 
1 tsp.  Onion Powder  
1 tsp. Kosher Salt  
1 Tbsp. Light Brown Sugar  
2 tsp. Custom Culinary™ Gold Label Savory Roasted® Vegetable Base (#9800) 
16 oz.  Water  
1 Tbsp.  Liquid Smoke  

DIRECTIONS

1.) Whisk dry spices together in a mixing bowl.

2.) Place pork on work surface.

3.) Rub pork with seasoning and place in a shallow pan.

4.) Whisk together water, liquid smoke and vegetable base in a mixing bowl and pour into the base of the pan.

5.) Place in 425º F oven for approximately 15 minutes, or until outside of pork begins to brown.

6.) Remove from oven and cover tightly with foil. Reduce heat to 250º F.

7.) Continue cooking approximately 3-4 hours or until meat is fork tender.

8.) Remove from oven and let cool slightly.

9.) Shred pork and hold warm.