2 T. Liquid Smoke
1 cup tap water
1 each Whole Pork Shoulder/Boston Butt
2/3 cup Seasoned Salt
1 T. Black Pepper
2 cups of your favorite BBQ Sauce
Preheat the oven to 225° F. Pour the liquid smoke, and water into the bottom of a roasting pan. Place a roasting rack into the pan. Rub the entire exterior of the shoulder with the seasonings. Place the seasoned shoulder onto the rack, fat side up, then cover the pan with a tight fitting lid. Place the covered pan into the hot oven, and roast for 5 to 6 hours. Remove the pan from the oven carefully. The meat should be very tender, and between 190 - 200°F. Remove the meat from the pan and break it into five or six pieces using tongs. Allow the meat to cool for 15 – 30 minutes until it is cool enough to touch. Break the meat into 1" by 2" chunks, remove any undesirable fat or gristle, and place the meat into a mixing bowl. Gently stir in the sauce with a rubber spatula. Transfer the sauced meat into 2" deep x 9" wide x 13" long (cake or aluminum) pans and cover with a lid or foil.
Bake at 350°F for 20 – 30 minutes, or until an internal temperature of 170°F is achieved. Serve and enjoy.
Refrigerate for use the next day. Cool it quickly (within 2 – 3 hours) to an internal temperature below 40°F to keep it safe. Bake at 350°F for 30 - 40 minutes, or until an internal temperature of 170°F is achieved. Serve and enjoy.