Instructions

1. Remove any excess fat from the pork using a sharp knife and a cutting board. If using pork loin, leave only 1/8 to 1/4 Inch of fat on the outer edge. If using pork butt, also known as pork shoulder or Boston butt, remove any large or hard pockets of fat. Cut away the shoulder bone if one is present on the pork butt. To equal 30 pounds of pork loin, you will likely need eight to 10 loins; if using pork butt, you will need around five or six pork butts. Cut the pork loins in half vertically; if using pork butt, cut each one into quarters.

2. Rinse all of the pork under cool running water to remove any excess blood, plus any bone fragments or loose fat. Pat everything dry using paper towels.

3. Mix together seasonings to coat the pork with in a large bowl. Seasonings to add include garlic powder, onion powder, salt, ground black pepper, ground thyme, brown sugar and ground cayenne pepper. Mix well using a whisk.

4. Preheat the oven to 325 to 350 degrees Fahrenheit; for a larger cooking space to roast the pork, preheat a gas grill to 325 to 350 F or medium heat. Dip each piece of pork in the seasoning mixture and coat thoroughly on all sides. Place each piece in a roasting pan, making sure not to overcrowd the pan. It may be necessary to roast part of the the pork in the oven and part of it on the grill at the same time, which will require slightly different steps.

5. Cover each roasting pan tightly with aluminum foil and place the roasting pans into the oven and/or grill. If cooking on the grill, it may be necessary to add a small amount of water to the bottom of the roasting pan to keep the pork from scorching. In this case, poke a couple of holes in the top of the aluminum foil to allow the steam to escape.

6. Rotate the pans in the oven and on the grill to ensure even heating. If using water and cooking on the grill, add more water when needed. Cook the pork until an instant-read thermometer reads 145 F when inserted into the thickest part. If making pulled pork from the pork butt, cook until the meat reaches an internal temperature of at least 190 F.

7. Remove the meat from the oven and/or grill and allow to rest for up to 30 minutes while still covered. This allows the natural juices to redistribute evenly within the pork and allow for carryover cooking.