Carolina-Style "Whole Hog" Barbecue Pork

Ingredients

• 1/2 pound sbaby back pork ribs
• 3/4 pound spork shoulder roast
• 1/4 pound spork tenderloin, trimmed
• pound pork belly, skin removed
• 3/4 pound pork sirloin roast
• teaspoon skosher salt
• tablespoon sbrown sugar
• teaspoon ssmoked salt
• teaspoon ssmoked paprika
• teaspoon sground black pepper
• teaspoon ground cumin
• teaspoon garlic powder
• teaspoon onion powder
• 1/2 teaspoon cayenne pepper

Instructions

1. Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C). ALLRECIPES / KAREN HIBBARD
2. Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half. ALLRECIPES / KAREN HIBBARD
3. Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon. ALLRECIPES / KAREN HIBBARD
4. Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting. ALLRECIPES / KAREN HIBBARD
5. Place a piece of heavy duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half. ALLRECIPES / KAREN HIBBARD
6. Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven and roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours. ALLRECIPES / KAREN HIBBARD
7. Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat. ALLRECIPES / KAREN HIBBARD