Pulled Pork from boston butt
Dutch oven slow cooked boston Butt
Equipment
- 1 dutch oven or any heavy pan that is oven safe
Ingredients
- 1 4-8 pound Boston butt
- 2 cups Barbecue dust recipe
- 3 cups apple cider or apple juice
- 4 Tbsp kosher salt
- 1 onion
- 4 cloves garlic
- 2 Tbsp High-heat oil, I use avocado oil
Instructions
- Brine your pork overnight if you can; this will add flavor and help your pork be very juicy.
- To Brine
- In an ex-large ziplock bag or large bowl with a lid, add one cup barbeque dust, two cups apple cider or juice, the four Tablespoons kosher salt, and shake or whisk to mix well.
- Add the pork butt, close tightly, and let sit in your fridge overnight
- The next day drain your pork and let sit for 30 minutes t room temperature.
- Cover the pork completely with barbeque dust.
- Heat your dutch oven over medium-high heat and add your oil.
- Sear the pork on all sides, from 4-5 minutes on each side
- Remove the pork, turn off the heat and to the bottom of the dutch oven, add your onion, garlic cloves, and one cup of apple cider.
- Place your lid on and place in a 300° oven for 4 to 6 hours, depending on how big your pork put is.
- I will start checking at four hours, and you can test how easily it pulls apart.
- Transfer the pork to a cutting board and pull the meat with two forks, separating it from the fat. Dispose of fat.
- Now it's ready for your favorite barbeque sauce!
Tried this recipe?Let us know how it was!