¼cupflaked sea salt smoked over oak(recommended brand below in instructions)
freshly ground black pepper
Instructions
Preheat oven to 450°F.
Rub entire roast with olive oil. Use your fingers to coat with Halen Mon oak smoked flaked sea salt and sprinkle with freshly ground black pepper. Place into a Dutch oven/ large heavy bottom baking dish (I use a 5 qt. Corning Ware Casserole Dish). You want a dish with high walls and not a cake pan or cookie sheet.
Roast at 450°F for 20 minutes lid off.
Decrease temp to 375°F and continue roasting for 4 hours with a lid on or the internal temp reaches about 180°F. I use my all-glass CorningWare lid. If you're going to use tin foil or a dark lid you may want to remove it for the last 10 minutes and kick up the temp or even broil for a bit to get a darker color.
Let roast rest for at least 5 minutes before cutting into meat. You can attempt to slice it but it should pull away incredibly easily as pulled pork.
Enjoy this roast with potatoes, any style, and a steamed veggie.
This is so versatile you can use the meat for sandwiches, quesadillas, burritos/tacos, or use with any preferred bbq sauce!