Total Time
Prep 24 hrs
Cook 9 hrs

This recipe is authentic Kansas City, Missouri barbeque. Trust me, they know barbeque. Try this recipe, is it absolutely amazing and you can't beat the outstanding flavor. You'll need to plan ahead. PLEASE TRY, you won't be dissapointed. The result is worth every bit of extra effort. I'd appreciate any feedback you have.

Ingredients Nutrition


  1. Combine dry rub ingredients and rub all over pork shoulder. Cover and refrigerate for 24 hours.
  2. Combine ingredients for basting sauce and mix thoroughtly; cover and refrigerate overnight to blend flavors.
  3. Preheat oven to 250. Place pork shoulder in roaster pan with a rack underneath. Brush some of the basting sauce over pork. Cook for 8-9 hours or until pork falls apart, basting every hour.
  4. Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Serve with pork.
  5. It would be great served on buns with the sauce.


Most Helpful

I have made this several times already in 2 weeks. The first time I made it on pork my husband said it was the best pork he ever had and wanted to try the rub/basting sauce on chicken on the grill. We used chicken thigh/wing/leg pieces and put the rub on the night before and grilled slowly the next day- I had all of my guests telling me I should have started a barbeque business! No extra sauce needed for the chicken! This is a fantastic recipe and I have had everyone asking for the recipe. Would try this on almost any meat.

bw1888 July 03, 2013

Absolutely loved this recipe! experimented one day when my parents were over and we had a busy day lined up! I used the rub on the pork as per recipe overnight and once it went into the oven at noon the next day it was virtually a leave-it-alone recipe! One thing I did do though was cover the roast with tin foil after an hour of cooking. The basting sauce kept disappearing so I wanted to trap whatever moisture was created! The moment of truth was when I unveiled the roast at the end of the cooking time and started to carve! it was SO moist and tender! I actually managed to get slices and chunks which my kids prefer over shreds. The only thing that I may do differently next time is cut back on the cayenne pepper in the rub and add a little less vinegar but more brown sugar in the bbq sauce. However, this meal was a huge hit with everyone at the table and they all said to please make it again! I will!!

cokane1962 January 24, 2013

Great Rub and Basting sauce!
The Sauce for the sandwiches was too much but I used the Chinese (Sambal Oelek) chili garlic paste. What do you use?
I cheated and only left the rub on overnight and made the basting sauce the same day. I also used a Dutch Oven, which cut my cooking time to 5 hrs, and only based after the first 3hrs, I didn't want to wash the rub off.
But the meat was tender and spicy and we will be making this again.
Thanks for Sharing.

Team Wang May 18, 2011

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a