This is one of my favorite BBQ recipes since how juicy and meaty it is. Your definitely going to want to buy a smoker for this guy. It delicious on tacos and burritos with some cotija cheese. If you don't have a smoker that totally okay, you can perfectly make this in the oven with the same temperatures.
MSG
I love using MSG in a lot of my recipes I show on here. MSG is nothing bad and it was consider bad because of racist comments towards Asians. The real word is monosodium glutamate. Its a flavor enhancer that was extracted from natural resources like seaweed. When the Asian community was getting big in the U.S they showed their recipes in their restaurants with MSG. People loved the food but then of course racism kick in and pretty much showed worst part of humanity towards the community.
Business with of course who had a prominent amount of white people like Doritos, pringles, or any big brand started using man made MSG. They never told Americans about it and pretty much to this day make it a big deal against the Asian community using natural MSG. Thankfully there are food bloggers coming out showing that this seasoning is not bad using for any recipes. It about 1/8 of salt and because it from seaweed it has a umami taste to any sorts of meat. BBQ meat with MSG is soooo freaking good.
Ingredients
7 lb pork butt shoulder
2 cups of brown sugar
1 tablespoon of cayenne
1 tablespoon of smoked paprika
1 tablespoon of cumin
1 tablespoon of MSG
1 tablespoon of garlic powder
1 tablespoon of onion powder
1/2 cup of pineapple juice
Instructions
Before anything dry your pork shoulder with some paper towels so the seasonings stick on it good.
If you have an meat injector or turkey baster add the pineapple juice inside the meat. This will help the meat tenderize during time.
Add your seasonings then put your whole pork butt inside the fridge for at least four hours
When ready to cook, start your smoker or oven at 275 degrees.
Add the pork butt on to a sheet pan and let it cook for at least 4 to 5 hours or until it hits 165
Once it hits 165 then add the temp up to 350 and cook until it hits 202 inside internal temp
During the high heat cooking I would spray some apple cider vinegar or water onto the meat so it doesn't dry out.
Once the meat at 202, shred the meat apart and throw away the bone.
Take the excess melted juice fat and add it to a frying pan. Put the frying pan to medium heat and start adding the meat so you crisp it up
Storage life
Keep in the fridge for at least 5 days.