Crispy Pork Butt with Maple Glaze

1.Preheat your oven to 300°F (150°C).

2.In a small bowl, mix together the paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, and salt to create a dry rub.

3.Pat the pork butt dry with paper towels and rub the spice mixture all over the pork, ensuring it is evenly coated.

4.Place the seasoned pork butt on a roasting rack in a roasting pan, fat side up, and cover it loosely with aluminum foil.

5.Roast in the preheated oven for about 4 hours, or until the internal temperature reaches 190°F (88°C) for tender, pull-apart meat.

6.While the pork is roasting, prepare the maple glaze by combining the maple syrup, apple cider vinegar, Dijon mustard, soy sauce, and ground mustard in a saucepan over medium heat.

7.Bring the glaze to a simmer and cook for about 10 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.

8.After 4 hours, remove the foil from the pork butt and increase the oven temperature to 425°F (220°C).

9.Brush a generous amount of the maple glaze over the pork butt and return it to the oven, uncovered, for an additional 30-45 minutes, or until the skin is crispy and caramelized.

10.Baste the pork with more glaze every 15 minutes during this time for extra flavor and shine.

11.Once crispy and caramelized, remove the pork butt from the oven and let it rest for 15-20 minutes before slicing or shredding.