Oven-Roasted Pork Butt

• 4 tsp. seasoned salt
• 2 tsp. dark brown sugar
• 1 1/2 tsp. granulated sugar
• 1 1/2 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper
• 1/8 tsp. dry mustard
• 1/8 tsp. ground cumin

Pinch of ground ginger

• 1 (4- to 5-lb.) bone-in Boston butt pork roast

1. Seasoned salt: This is a fantastic starting base for seasoning a pork butt. It adds sodium, of course, but it also a tangy, nearly umami-like flavor that's hard to find in any other seasoning.
2. Dark brown sugar and granulated sugar: The two sugars add a hint of sweetness to the crust, but they also help brown and crisp it up while the pork butt roasts.
3. Paprika, garlic powder, dry mustard, cumin, ground ginger, and black pepper: The rest of the seasoning mix, and entirely optional based on the flavors you want to have for the final dish.
4. Boston butt pork roast: A 4- to 5-pound roast is ideal for this oven-roasting method. It'll take a few hours to cook, but it will remain juicy and tender. You can trim the roast yourself, or ask your butcher before you bring it home.
5. Make spice mixture by combining all the seasonings, sugars, and spices.
6. Trim the roast. Or if you had your butcher trim it, just place it on a baking dish or rimmed sheet pan lined with aluminum foil (for easy clean-up).
7. Let the roast sit at room temperature for about 30 minutes before you begin the long roast. Allowing the meat to warm slightly will help it cook more evenly. Then, add the spice rub.
8. Let the meat bake for several hours until the thickest portion reaches 195°F. It will continue to rise to around 205°F while it's standing at room temperature.
9. Shred and serve.