Mix brown sugar, smoked paprika, salt, and any additional dry spices in a bowl. Rub the mixture evenly all over the pork shoulder. Let the pork sit at room temperature for 30 minutes while you preheat the oven to 225°F.
2 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp salt, 4-5 lb pork shoulder
Layer sliced onions and minced garlic in the bottom of a large roasting pan. Place the seasoned pork shoulder fat-side up on top of the vegetables. Insert a meat thermometer into the thickest part of the pork, avoiding any bone.
1 large onion, 4 cloves garlic, 4-5 lb pork shoulder
Cover the pan tightly with aluminum foil. Place it in the preheated oven and roast for 6 to 8 hours until the internal temperature reaches 195–205°F. Check temperature at 5 hours, then every 30 minutes thereafter.
4-5 lb pork shoulder
Remove the pan from the oven once the pork reaches target temperature. Tent the pork loosely with foil and let it rest uncovered on the counter for 20 to 30 minutes to allow juices to redistribute.
4-5 lb pork shoulder
Use two forks to shred the pork, discarding any large fat pieces. Gradually mix in barbecue sauce to coat the pork without making it too wet.
4-5 lb pork shoulder, 1.5 cups barbecue sauce
Toast hamburger buns at 350°F for 3-4 minutes until lightly browned. Pile shredded pork onto the bottom buns, top with desired sides, and serve immediately.
8 pieces hamburger buns
