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uncovered, refrigerated

pork shoulder rubbed with mustard, then coated on every face with brown sugar + smoked paprika + salt + black pepper + garlic powder + onion powder + cumin + cayenne — the mustard is glue, not flavor; it burns off. The hour is for the salt, which draws moisture out, dissolves in it and is pulled back in, so the seasoning reaches past the crust. Overnight is better; more than 24 hours makes the surface hammy.