4- 5 1/2 lb. - Pork Shoulder, Picnic Arm Roast (inexpensive)
2-3 Lg. Onions, sliced or cut in chunks
4 Lg. Carrots, cut into chunks
*BBQ Rub mixture
*My homemade BBQ Rub - #s indicate how many parts (1-black pepper,
2-brown sugar, 1-garlic powder, 1-onion powder, 1-powdered ginger,
2-steak seasoning, 1-Kosher salt, 1-curry powder, 3-sweet paprika, 1-hot paprika, 1-cumin, 1/2-chili powder, (optional)smaller amounts of ancho or chipotle chili powder) Mix well. CAN BE MADE IN ADVANCE & KEPT IN A COVERED JAR FOR AT LEAST 6 MONTHS
Rub pork roast all over, liberally and well with BBQ Rub. Place roast in a zip-lock gallon plastic bag, press out air and seal. Refrigerate overnight.
The following day place roast in an oven-proof Dutch oven and cover. Place in a 300 degree oven. (NO higher!) Roast for 2-3 hours.
Remove from oven and add onions & carrots. Cover and bake for one more hour.
Remove from Dutch oven and add some flour to the gravy that has formed. Place on burner and cook until thickened, stirring well.
When meat has cooled for at least 15 minutes, slice and add to gravy.
You will have the most delicious and tender roast you’ve ever eaten. Enjoy! 