Slow-Roasted Bear Shoulder

1. Dry Rub Application:

   • Mix all spices thoroughly
   • Coverage: Coat entire shoulder evenly
   • Time: Apply 12-24 hours before cooking

2. Temperature Setup:

   • Preheat oven to 275°F
   • Consistency: Maintain steady temperature throughout
   • Duration: Plan 6-8 hours total cooking time

3. Slow Roasting Process:

   • Roast fat-side up for self-basting
   • Target temperature: 200°F internal for pulling
   • Patience: Low and slow cannot be rushed

4. Testing Doneness:

   • Meat should shred easily with forks
   • Bone test: Leg bone should move freely
   • Internal temp: Must reach 160°F minimum for safety

Service: Shred meat, serve on buns with BBQ sauce Traditional Sides: Coleslaw, baked beans, cornbread