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5 from 4 votes
Author: Free Spirit Eater
  • 4 Pork Shoulder 4-5 lbs room temperature for 30 mins
  • Spice Mix Recipe below If you only make one shoulder, feel free to use remaining mix on steak, ribs, brisket, meats for your next BBQ.
  • 3 tablespoons of paprika
  • 3 tablespoons of cumin
  • 2 tablespoons of garlic powder
  • 1 tablespoon of salt
  • 1 tablespoon of dry parsley
  • 1 tablespoon of dry oregano
  • 1 tablespoon of white pepper
  • 1 tablespoon of cayenne
  • Recipe for Beans:
  • 15 cans of red beans
  • ½ head of garlic crushed
  • ½ a Spanish onion rough chopped
  • 3 stalks of celery split and diced
  • 10 baby carrots roughly chopped
  • 3 bay leaves
  • Enough water to just cover the beans
  • Salt to taste
  • 2 tablespoons of vegetable oil
  1. Pre-heat oven to 325 degrees Fahrenheit.
  2. Score the fat cap, make sure to not hit the meat. (Tic tac toe board on the fat ONLY)
  3. Proceed to massage the shoulder with the spice rub, just enough to generously coat.
  4. Place in a deep pan in the oven 3 hours; feel free to baste it every half hour for optimum flavor.
  5. Allow cooling at least 20 minutes before slicing; do not prematurely remove the fat cap. Let the juices settle.
  6. Slice and serve warm.
  7. Recipe for Beans:
  8. In a large rondeau heat oil on medium high, add garlic and vegetables. Season lightly with salt and sauté until translucent.
  9. Add bay leaves, beans and enough water to cover the beans. Bring up to a boil for 1-2 minutes and drop it back down to medium high. Cook for one hour. Stir occasionally. Season if necessary.