Ingredients
1 Bone-In Pork Butt (4 lbs.)
1 Tablespoon – Kosher Salt
1 Tablespoon -Freshly Ground Black Pepper
1 Teaspoon – Garlic Powder
1 Teaspoon – Onion Powder
3 Tablespoons – Brown Sugar
1 Tablespoon – Paprika
1 Tablespoon – Chili Powder
1 Teaspoon – Ground Cumin
½ Teaspoon – Dry Mustard
1 Bottle Beer of Your Choice
½ Cup – Apple Cider Vinegar
Uncle Woods BBQ Sauce
Instructions
Combine all your dry ingredients in a bowl and mix together.
Put the pork in a pan, covering the entire roast with the dry mixture. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 425 F. Remove plastic and pour the beer and apple cider vinegar over the seasoned pork. Cover tightly with foil and roast for 15 minutes. Reduce heat to 300 F and roast an additional 3 hours, or an internal temperature of 190 F. Check after 2 ½ hours, as every oven is a little different.
After it is done, remove from the oven and let it sit covered for an additional 20 minutes, this should bring the temp up to 200 F.
Remove the pork from the liquid. While the roast is still hot, shred with 2 forks. Add Uncle Woods BBQ Sauce to your liking and serve on mini or pretzel buns.
Tips:
You can cut the pork butt in half or into quarters for faster cook time.
(Optional) – Add 2 tablespoons of oil in a Dutch oven, medium to high heat. Sear all sides for a few seconds before roasting.
You will end up with roughly 2 pounds of pulled pork from 4 pounds of roast.