1 4-5 lb. pork shoulder (fat left on)
1/4 cup paprika
1 Tbl. packed brown sugar
1 Tbl. white sugar
2 tsp. salt
1 tsp. celery salt
1 tsp. ground black pepper
1/2 tsp. cayenne pepper (or to taste)
1 tsp. garlic powder
1 tsp. onion powder
Combine rub ingredients and mix well. Massage rub mixture generously onto pork shoulder (do not trim fat from pork). Cover with plastic wrap and refrigerate overnight or for a minimum of 4 hours.
Remove pork shoulder from refrigerator and let stand at room temperature for 30 minutes. Meanwhile soak your Romertopf. Place shoulder, fat side up, in clay roaster, cover and place in cold oven. Set oven temperature to 400 degrees Fahrenheit. Roast for 2 1/2 to 3 hours or until meat is falling apart and tender. Remove clay baker from oven and let meat sit, covered, for 15-20 minutes. Pull the meat using 2 forks. Serve as is or with your favorite BBQ sauce.