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Marissa Bolden

Chili-Rubbed Pork Shoulder

This chili-rubbed pork shoulder is bold, deeply savory, and built for comfort. A sharp mustard base helps the spices cling while slow oven roasting turns this cut into pull-apart perfection. It’s the kind of recipe that fills the house with serious aroma and delivers big payoff with very little fuss.
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Ingredients Method

Ingredients
  

  • 4 lb bone-in pork shoulder
  • 2 cups water
  • 1/4 cup mustard
  • 4 tablespoons sea salt
  • Spice Rub:
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 2 teaspoons cayenne pepper
  • 1 tablespoon black pepper
  • 1 teaspoon celery seed

Method
 

  1. Preheat Oven: Set the oven temperature to 400°F.
  2. Prepare Pork: Use a sharp knife to make shallow cuts across the pork shoulder's fat cap. Be careful not to cut into the meat itself.
  3. Apply Mustard and Salt: Rub the entire pork shoulder with the mustard, ensuring it gets into the slits. Generously season the meat with sea salt.
  4. Make Spice Rub: In a small bowl, mix together the garlic powder, chili powder, cayenne pepper, black pepper, and celery seed.
  5. Coat Pork: Evenly coat the pork shoulder with the combined spice mixture.
  6. Roast: Pour the water into the bottom of a roasting pan. Place the seasoned pork shoulder inside the pan. Cover the pan tightly with foil or a lid.
  7. Cook Until Tender: Roast for about 3 hours. The pork is done when the meat is very tender and the bone can be easily removed.
  8. Finish: Take the pan out of the oven. Allow the pork to rest briefly before shredding or slicing it as desired.