5 lbs pork shoulder (or butt)
1 Cup Salt
½ Cup The Meat Cellar Seasoning
Dutch oven
Oven
Preheat the oven to 300 degrees.
Coat the entire pork shoulder (or butt) with salt and Meat Cellar Seasoning.
Place into a dry dutch oven and cover with a lid.
Place into the oven and bake for 6 hours.
Remove after 6 hours, shred and enjoy!!
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