5 lbs boneless pork butt shoulder
1 1/2 tsp smoked paprika
2 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp garlic powder
1/2 tsp salt
Sprinkle pork with all of the above spices and let sit over night, if possible. Put into a roasting bag, seal, puncture with about 5 small slits and put in a roasting pan in the oven. Slow bake at 250 for approximately 6-8 hrs or 300 for about 4-5 hrs.
I bake mine in my Le Cruset pot covered with about 1/4 cup of liquid in the bag.
You can do this in a crock pot also, or take it out of the roasting bag and put into the crockpot with about 1 cup of water or broth.
If baked in a roasting bag there is absolutely no clean up!
