Home cooks can please their guests with a simple, easy-to-perfect recipe for the day of the big game. Fette Sau (German for “fat pig”) is a barbecue restaurant specializing in dry-rubbed meats, sourced from small, local farms and smoked in-house, with its original location in Williamsburg, Brooklyn. This recipe can be cooked in a traditional oven or backyard smoker.

Ingredients

  • 5 Lb. Pork Shoulder
  • 8 oz. Kosher Salt
  • ½ oz. Garlic Powder
  • ½ OZ. Onion Powder
  • ¼ oz. Cayanne Pepper
  • ½ oz. Ground Black Pepper
  • 1 oz. Dark Brown Sugar

Preparation

Prepare the rub

Combine all dry ingredients for the dry rub in a medium mixing bowl. The rub should be sifted to ensure all ingredients are evenly incorporated. The dry rub can be adjusted to your personal taste. Place the pork shoulder into the dry rub, lightly coat the entire exterior of the pork, and shake off the excess rub.

Oven roasted application

Preheat your oven to 375 degrees. Place the coated pork shoulder in a casserole dish and leave uncovered. Roast your pork uncovered for roughly 1 hour, or until a light brown bark develops.

Once you have achieved your bark, lower your oven to 225 degrees and slow cook the pork another 4-5 hours, basting it with the drippings.

The pork will be ready to be taken out of the oven when the internal temperature reaches 185 degrees, or the meat is fork tender. Let the pork rest for an hour and shred into a variety of different sized pieces. Add the drippings back to the shredded pork. Season and serve

Smoking application

Smoke at 225 degrees for roughly 5-6 hours or until the internal temperature reaches 185 degrees and the meat is fork tender.

Let the pork rest for an hour and shred into a variety of different size pieces. Season and serve.