This pulled pork recipe is a hit anytime of the year, because of the ease of making it in the oven.  It was originally called a “Boston pork butt”, however, they do sell them everywhere.  I am partial to Boston because I live 30 miles from the city!  You don’t have to go to the bother of making the barbecue sauce if you are happy with a store bought one. Serve on crispy dinner roles for apps or larger soft rolls for dinner.  Great left over and easy to freeze along with a container of sauce.

Pulled Pork Barbecue

The Dry Rub

6 T brown sugar

3 T cumin

4 T paprika

4 T coarse salt

2 tsp freshly ground pepper

2 T chili powder

1tsp. cayenne pepper

1 T garlic powder

1 can beer

In a bowl combine and stir the above ingredients until well blended.  Can be stored in an airtight container in refrigerator until ready to use.

The Butt

1 5-8 lb. Boston pork butt (You can also do 2 – 4 lb. butts)

Set the oven to 300*.  Rub the butt all over with the dry mixture.  Place the butt in a Dutch oven and pour a can of beer in the bottom of the pot.  A roasting pan covered with foil will also do.   Roast for 5-6 hours.  If you are making a barbecue sauce to go with the pork then do so now while the pork is cooking and you can heat again later.  See recipe below.

Take out the butt and let it cool slightly.  Using a pair of nitrile gloves you can pull the pork quite easily while it is still warm.  This is much easier than the “two fork method”.  Pour the liquid from the pan into a container after it is cooled.  Put in the freezer if you are in a hurry and let the fat form at the top.  Skim off the fat.  Heat up the liquid a bit and pour over the pork.  Keep the pork warm until serving.

 Barbecue Sauce – Saute the onion and garlic for 2 minutes and combine the rest.  Heat over med-low heat for at least 20 minutes.

2 T olive oil

1 large onion, chopped

3 cloves garlic

1 14 oz. bottle ketchup

6 T Worcestershire sauce

2 T cider vinegar

½ C dry white wine

1 tsp. dry mustard

2 T dark brown sugar

3 T chili powder

¼ tsp. cayenne pepper

1 tsp. cumin

½ tsp. coriander

1 tsp. liquid smoke