1 boneless pork butt or shoulder, about 3.5-4.5 lbs
2 tablespoons maple syrup
3 tablespoons brown sugar
1 tablespoon dijon mustard
1 teaspoon chopped fresh thyme
4 cloves garlic, minced
⅛ teaspoon ground cayenne
Salt and freshly ground pepper
Instructions
Remove the pork butt from the refrigerator and let sit to come closer to room temperature. Pre-heat over to 475 degrees F.
Combine all the remaining ingredients, aside from the salt and pepper, in a small bowl.
Generously season the pork roast with salt and freshly ground pepper, then rub the above prepared mixture all over the pork. Place in a cast iron or roasting pan.
Cook in preheated oven for 15 minutes, then cover (either with cast iron lid or tightly with foil), and turn the oven temperature down to 200 degrees F.
Cook for about 8-10 hours, until tender and easily shred with a fork.