Ingredients:
- 4 lb. boneless pork butt
- 3 tablespoons packed brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 12 oz. lager
For BBQ Sauce & Sandwiches:
- 1 1/2 cups ketchup
- 1/2 cup Dijon mustard
- 1/3 cup apple cider vinegar
- 1/4 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- Toasted buns, for serving
Directions:
1. Preheat the oven to 300°F (150°C). Trim any excess fat from the pork and cut it into large pieces to fit into a large Dutch oven.
2. In a small bowl, combine the brown sugar, kosher salt, smoked paprika, garlic powder, ground cumin, onion powder, and freshly ground black pepper. Rub this seasoning mixture all over the pork. You can do this step the night before for enhanced flavor.
3. In a large Dutch oven over medium-high heat, heat the vegetable oil. Working in batches, brown the pork pieces on all sides for about 2 minutes per side. Be cautious as the spices can burn quickly. Pour the lager around the pork and cover the Dutch oven with a lid.
4. Bake the pork until it is just starting to become tender, about 3 hours. Uncover the Dutch oven and continue baking until the pork is very tender and easily pulls apart with a fork, for an additional 1 to 2 hours.
5. Transfer the pork to a cutting board, allowing it to rest while retaining the pan drippings in the pot.
For BBQ Sauce & Sandwiches:
1. Whisk together the ketchup, Dijon mustard, apple cider vinegar, packed brown sugar, and Worcestershire sauce into the pan drippings. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
2. Shred the pork using two forks and add it to the sauce, tossing to combine.
3. Serve the warm shredded pork with toasted buns and the remaining sauce on the side. Enjoy your delicious BBQ pork sandwiches!
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