Ingredients Original recipe yields 10 servings Ingredient Checklist 2 ½ pounds baby back pork ribs 1 ¾ pounds pork shoulder roast 1 ¼ pounds pork tenderloin, trimmed 1 pound pork belly, skin removed ¾ pound pork sirloin roast For the Rub: 5 teaspoons kosher salt 2 tablespoons brown sugar 2 teaspoons smoked salt 2 teaspoons smoked paprika 2 teaspoons ground black pepper 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon cayenne pepper Directions Instructions Checklist Step 1 Preheat the oven to 250 degrees F (120 degrees C). Step 2 Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half. Step 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. Step 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. Step 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. Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven. Step 6 Roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours. Step 7 Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.
