Tennessee Pulled Pork Butt
Ingredients
- 4-5 pound boneless pork butt
- 3 tablespoons yellow mustard
- 2 tablespoons smoked paprika
- 2 tablespoons light brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons pepper
- 2 teaspoons ground mustard
- 1/2 teaspoon kosher salt
- 12 ounces Hard cider beer or stock
- 2 tablespoons apple cider vinegar
- 1/4 cup BBQ sauce
Method
- Trim the pork shoulder as needed.
- Coat the pork in the mustard.
- Whisk together the dry ingredients for the rub.
- Marinate for at least 30 minutes in the fridge.
- Place pork on a wire rack on a sheet tray.
- Bake at 250°F to 160°F internally.
- Transfer to a baking dish.
- Increase temperature to 300°F.
- Add cider and vinegar around the pork.
- Cover tightly and roast to 205°F.
- Remove and let rest (covered) for 30 minutes.
- Pull apart the pork and toss with 1⁄4 cup pan juices.
- Add BBQ sauce & toss to combine.
Notes
- I marinated my roast overnight.
- If you prefer to make this in a slow cooker, follow the steps through coating the pork, then place it in the slow cooker on a bed of thick onion slices. Cook on Low for 6–8 hours or High for 3–4 hours, until the pork reaches an internal temperature of 205°F for the perfect shred.