This recipe is from thepioneerwoman.com, but I altered it slightly by making it BBQ.
4 pounds (up To 7 Pounds) Pork Butt
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 Tablespoon (to 2 Tablespoons) Salt
1 Teaspoon Black Pepper
3 cloves Garlic
1 Tablespoon (to 2 Tablespoons) Olive Oil
2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
¼ to 1/2 cups Brown Sugar
1 whole Onion (I used a smallish red onion, but any type will do.)
2 cups KC Masterpiece Hickory Brown Sugar BBQ sauce
2 cups water
Rinse and pat dry the pork shoulder.
To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork butt.
Now rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned. Then, place the pork into a roasting pan and add a couple of cups of water. Cover tightly and roast pork at 300º for 4-5 hours, turning once every hour. When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding. After shredding, pour warmed BBQ sauce over the pork. Serve on buns with extra sauce.
This recipe can be altered to get a Mexican version of pulled pork. Just omit BBQ sauce and serve with tortillas and mexican condiments.