We have been waiting for a day when it was cold enough to want the oven on all day and today was the day. It has been raining for over 24 hours so we welcomed a warm, cozy and delicious smelling kitchen.

My husband and I both like to cook. We take turns making dinner, but tonight was all his. He made a pork shoulder that has been cooking all day and the house smells amazing.

He found a 4 pound pork shoulder (also known as Boston butt) on sale for 88 cents a pound and researched how to prepare it. He took a few ideas from different recipes and suggestions from the butcher to come up with this amazing dinner.

While he was at the store, he picked up some liquid smoke and a dry rub and started to put things together last night. The first step is to rub liquid smoke all over the pork shoulder.

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Thankfully we had some food grade gloves from another recipe. Liquid smoke seeps into your pores and it will take days to get that smell out.

I like these gloves better than those giant, floppy gloves. These are form fitting and don’t slip off.

After the liquid smoke, apply a generous amount of dry rub. You want it to coat the pork completely. Then wrap it in Saran Wrap and place it in a pan in the refrigerator over night.

This morning at 8:00 am, he preheated the oven to 250 degrees. I told you it was going to be low and slow. We did not turn on the convection oven. It was just heat from the bottom of the oven.

Next, place the pork on a roasting rack on a cookie sheet. Spray rack with a light coat of Pam for easier clean up.

My husband has this great meat thermometer by Inkbird that he usually uses when he grills. The cool thing about this thermometer is that you don’t have to open the oven door and let out the heat just to check on the internal temperature.

The pork is not covered, because with such a low temperature the top is not burning. While it drips some, most of the moisture stays inside the pork.

After we put it in the oven, we went about our day. It was too miserable outside to go anywhere so he went to run errands while I worked on paperwork.

After four hours, the temperature had only gotten to 147 degrees F. At this point, the temperature stalls and only goes up a few degrees at a time.

In fact, from the fourth hour to about the seven and a half hour, the temperature was between 150-170 degrees. Nine hours after we put the roast in the oven, we took it out at 199 degrees.

Let it rest for 20 minutes. Use a fork to easily shred it off the bone. Check out this video!

It was so juicy and flavorful. You can add your favorite BBQ sauce if you like, I was happy with it on a nice brioche bun all by itself.

This cooked for 9 hours at 250 degrees – perfect for a rainy day warm up.

If you are looking to feed a crowd, you won’t go wrong with a pork shoulder. A four pound roast will make 12 sandwiches – about 1/3 of a pound per sandwich. The cost was just 29 cents per sandwich – plus bun. There was plenty of room in the oven for more and it does all the work for you.

Let me know if you make one!