Pulled Pork Rub

Prep Time 5

1/2 cup brown sugar
4 tbsp paprika I use 2 tbsp smoked paprika, 1 tbsp sweet & 1 tbsp hot paprika, but use your prefrences!
1 tbsp cumin
1 tbsp salt
1 tbsp onion granuals If using onion powder, use 1/2 tbsp
1 tbsp garlic granules
1 tbsp chili powder
2 tsp mustard powder
1 tsp fenugreek powder Surprisingly this spice makes a big difference in the overall deliciousness!

Blend all seasonings. Taste as you blend to see if you want to add a bit more of one spice or another.
If using as a rub for a pork shoulder, I was able to fully cover a 5# pork shoulder and still have a good amount leftover for other deliciousness.
Sprinkle on the rub, instead of dipping a spoon or your hand into it while using as a rub so as to avoid contaminating the spice rub with meat juices. Then you can keep the leftover spice rub in an airtight container for up to six months.
Use on all kinds of things: roasting chicken, sprinkle on steaks & hamburgers when grilling, sprinkle on potateos for roasting or on your french fries for a "BBQ" seasoning effect!

Make sure your pork shoulder has it's outter skin removed but not the outter fat, that's a yummy bit that you will definitely want!
Rub the spice rub all over the pork, including on the inner folds and creaves of the cut of meat that might be accessible.
Place meat in a deep sided baking dish, cover and roast in oven at 300 f. for upto 4 hours.
Check meat about 3 hours, you'll know it's getting 'done' when you can pull it apart using a fork. The last 30 minutes or so roast uncovered.