Slow Roast Pork Shoulder Blade/Butt

Slow Roast Pork Shoulder Blade/Butt.
Note I use cheap pork leg deboned or tough piece of pork meat and slice the pork leg into 5 long stripes like BBQ Pork pieces

2 cups packed brown sugar
1/3 cup kosher salt
1/4 cup sweet Hungarian paprika
1/4 cup chili powder
1/4 cup onion powder
1/4 cup garlic powder
1 tsp dried basil
1 tsp dried thyme

1 bottle Heineke beer
1/3 cup pineapple juice

Mix all the rub ingredients in a bowl.

Use some of the rub mix to rub your pork pieces and the rest you can save it for another day or another time. I also use 1/3 cup pineapple juice from the can.

Put the pork in a large zip log bag and let it marinate overnight in the refrigerator. The next day take it out from the bag and pour it into a rectangular pyrex dish and add some Buffalo BBQ sauce of your liking. I also add 1 bottle of Heineken beer. Cover with aluminium foil and bake at 325 for 21/2 hours. Remove the foil towards the last few minutes and let the juice dry up a little in the oven. Use a fork to shred the pork pieces into shreds. Best serve with toasted bun and fresh lettuce. Yum.