The Ultimate Pulled Pork
Servings
8 to 10Servings
Servings
8 to 10Servings
Ingredients
  • 1Large Yellow Onion, Sliced
  • 2Tbsp olive oil
  • 2Tbsp Chili Powder
  • 1Tbsp Cumin
  • 2Tsp Paprika
  • 1Tsp Cayenne Pepper
  • 1Tsp Garlic Powder
  • 1Tsp Ground Mustard
  • 12oz Beer
  • 3/4Cup Ketchup
  • 3/4Cup Apple Cider Vinegar
  • 1/2Cup Whole Grain Mustard
  • 1/4Cup Brown Sugar
  • 3Tbsp Worcestershire Sauce
  • 2Tbsp Tomato Paste
  • 14-to-5 Pound Boston Butt
Instructions
  1. Preheat the oven to 300 degrees.
  2. In a large dutch oven, over medium heat, add the olive oil. Once that is heated, add the sliced onions. Stir and sauté for 15-20 minutes. If you need, turn the heat down a little. Stirring occasionally.
  3. Once the onions are sautéed, and slightly browned, add the chili powder, cumin, paprika, cayenne pepper, garlic powder, and ground mustard to the onions. Stir so that all of the onions are coated in the spices. Sauté for about 1 minute.
  4. Add the beer, ketchup, vinegar, mustard, Worcestershire, tomato paste, and brown sugar to the dutch oven. Stir to combine. Simmer uncovered for about 10 minutes (I use a splatter screen here so that sauce doesn’t get everywhere).
  5. Add the Boston Butt to the dutch oven and ladle the sauce completely over the meat. Once the meat is fully covered, put the lid on the Dutch oven and place in the oven.
  6. Cook the Boston Butt for 3 to 4 hours. I cook a 4.5 pound butt for about 4 hours. About half way through the cooking process, flip the meat over and cover with the sauce again. I take the meat out of the oven a few times to ladle sauce over the meat to really make sure those flavors get into the meat.
  7. Once the meat is done, tender and pretty much falling apart, take it out of the pot, and shred the meat with two forks or with your hands, making sure to discard the fat. Use the sauce from the Dutch Oven as your sauce or use my mustard based sauce recipe.
Recipe Notes

If you use the sauce that the meat cooked in as your barbecue sauce, just skim the fat off of the top with a spoon, or put in a bowl in the refrigerator so that the fat will rise to the top and become firm. It’s easier to skim it that way.

Or you can make my South Carolina Mustard Based Barbecue Sauce! It’s soooooo good!

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