Recipe Index

Ingredients

• 8 lb 13 oz-11 lb / 8 - 10 lb pork butt / Boston butt / square cut pork shoulder ((skinless, bone in, fat cap on, Note 1))
• 1 1/2 cups beer (, any except dark beers like Guinness (Note 2))
• 1 cup water
• 6 tbsp brown sugar
• 2 tbsp paprika powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp mustard powder
• 2 tsp cumin powder
• 2 tsp dried oregano
• 1 tsp cayenne pepper ((can omit))
• 2 tbsp cooking/kosher salt* ((Note 4))
• 2 tsp black pepper
• 1 cup apple cider vinegar ((Note 5))
• 3 cups ketchup ((or Aussie tomato sauce))
• 1 cup water
• 3 tbsp molasses ((original, not backstrap, Note 6))
• 2/3 cup brown sugar
• 4 tsp Worcestershire sauce
• 2 tsp Tabasco ((optional spiciness))
• 4 tsp mustard powder
• 3 tsp garlic powder ((sub onion powder))
• 2 tsp cooking/kosher salt ((Note 4))
• 2 tsp black pepper

Method

1. Mix the brown sugar, paprika, garlic powder, onion powder, mustard powder, cumin, oregano, cayenne, salt and black pepper of the dry brine in a small bowl and rub the blend over every surface of the patted-dry pork butt, working it into the cracks.
2. Set the rubbed pork fat side up in a large ceramic dish and refrigerate it uncovered for a full 24 hours so the brine seasons the meat throughout.
3. Heat the oven to 230°F, move the pork to a roasting pan fat side up without wiping off the rub, and pour the beer and the first cup of water around it to a depth of about an inch.
4. Roast the pork uncovered for 12 hours, until it reaches 203°F inside and pulls apart effortlessly between two forks.
5. Whisk the apple cider vinegar, ketchup, second cup of water, molasses, second measure of brown sugar, Worcestershire sauce, Tabasco, mustard powder, garlic powder, salt and black pepper in a large saucepan and simmer that barbecue sauce on low for 45 minutes, stirring occasionally.
6. Stir half a cup of the roasting juices into the finished sauce and simmer it for 5 minutes more, using a little water if needed to keep it at a thick syrup consistency.
7. Rest the roasted pork for 20 minutes, shred it with tongs or forks, discarding the fat cap if you prefer, then toss the meat with three-quarters of a cup of its roasting juices and a cup of the barbecue sauce, serving the rest of the sauce alongside.

Prep: 15 min · Cook: 720 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data