OVEN PULLED PORK

3-4 pound or more pork butt, bone-in or boneless

1 Tbsp turbinado or raw sugar per pound of pork

1/2 Tbsp kosher salt per pound of pork

a few pinches of ground black pepper

The night before you cook rub the pork with sugar, salt and pepper. Cover and let sit in the refrigerator over-night.

On cooking day take the pork out of the refrigerator one hour prior to cooking.
Preheat oven to 450° F Bake.
Place pork on a v-shaped rack in a roasting pan and place in the oven. Roast for 30 minutes. Turn heat down to 250° F Convection Roast setting or 300° F Bake setting.

Cook for 45 minutes per pound of pork.

Remove pork from oven to a cutting board or platter, let stand for 30 minutes and then pull, or shred, with two forks.

Serve with cooked white rice, any desired sauce and a vinegary or lemony salad.